The northern region of India comprises the valley -filled Kashmir to the vast field- lands of Punjab. The cuisine also varies widely in this region but the predominant one is the Mughlai one. The staple food of the Kashmiris is rice and plenty of meat dishes, which includes "Gustaba", "Kaahwa", etc. The Kashmiri cuisine is a blend of its major produce, which includes red chillies, fruits, nuts, saffron and rajma.
For the Punjabis, the Rotis and Lassi give them the vigor and energy they are noted for. The sarson ka saag and the makke di roti is a good combination. The Punjabis also place a lot of stress on the ginger, garlic, onion and tomato combinations. Altogether the northern part is famous for its tongue tickling Mughlai dishes. They are a gift to us from the Mughals who probably got it from their Persian ancestors. The succulent kababs, kormas and the parathas are good examples. The blending of spices over low heat is an important factor of the Mughal style of cooking.
Most of the vegetarian and non-vegetarian dishes are famous for their distinctive tastes. Though rice is sparingly used throughout northern India, Wheat is their staple food. They take wheat in the form of rotis and chappathis. They come in a wide range, which includes parathas, puris, naans, kulchas, rotis and chapathis, and stuffed parathas.
For the Punjabis, the Rotis and Lassi give them the vigor and energy they are noted for. The sarson ka saag and the makke di roti is a good combination. The Punjabis also place a lot of stress on the ginger, garlic, onion and tomato combinations. Altogether the northern part is famous for its tongue tickling Mughlai dishes. They are a gift to us from the Mughals who probably got it from their Persian ancestors. The succulent kababs, kormas and the parathas are good examples. The blending of spices over low heat is an important factor of the Mughal style of cooking.
Most of the vegetarian and non-vegetarian dishes are famous for their distinctive tastes. Though rice is sparingly used throughout northern India, Wheat is their staple food. They take wheat in the form of rotis and chappathis. They come in a wide range, which includes parathas, puris, naans, kulchas, rotis and chapathis, and stuffed parathas.
PARATHAS AND ROTIS
SHAHI PARATHA
Ingredients
Wheat flour 1 cup
Minced meat 500 gms
Eggs 2, beaten
Onion 1, chopped
Tomato 1, chopped
Green chillies 5, chopped
Ginger, garlic paste 1 tablespoon
Coriander leaves a handful, chopped
Oil 2 tablespoons
Ghee 2 tablespoons
Salt and red chilli powder To taste
Method
With the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink.
Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chilli powder and ½ cup of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two omelettes.
Take two portions of the dough and make two thin chapathis.
On one chapatti place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chillies and coriander and cover with the other omelette.
Top this with the next chapatti and press the edges of the two chapattis tightly.
In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.
NAAN
Ingredients
Maida 250 gms
Milk 125 ml
Butter ¼ cup
Sugar 1 tablespoon
Yeast 30 gms
Salt ½ tablespoon
Baking powder ½ tablespoon
Poppy seeds 1 tablespoon
Method
Mix the flour, baking powder, salt and sugar well in a bowl.
Mix the yeast with 2 tablespoons of milk and warm the remaining milk.
Add the warmed milk to the yeast with 1-½ tablespoons of butter and mix well.
Pour the yeast mixture into the maida and knead well to form smooth dough.
Cover it with a cloth and keep aside for 2 hours.
Divide the dough into 8 portions with floured hands, cover and keep for some 15 minutes.
Flatten the balls into circles of 5 inches diameter and brush the top with melted butter and sprinkle some poppy seeds over it.
Place the dough circles in a greased baking tray and bake for 10 minutes at 230 degrees till the naan is puffed.
MUGHLAI PARATHA
Ingredients
Wheat flour 250 Gms
Egg 2 nos
Oil 6 tablespoons
Baking powder 1 teaspoon
Salt to taste
Method
Mix well the flour, baking powder and salt.
Rub the flour with 2 tablespoons of oil and make it into a smooth dough.
Divide the dough into 8 balls and and roll them into flat thick rounds.
Apply little oil, sprinkle some flour and fold it into semicircle.
Again apply some oil and flour and fold it lengthwise.
Roll it, press down and roll out into square of 8 inches by 8 inches.
Brush the surface of the paratha with beaten eggs and turn all four corners towards the center.
Heat a girdle and apply oil liberally.
Cook the paratha in it applying oil along the edges.
Fry on both the sides till brown patches appear and serve hot.
NON - VEGETARIAN DISHES
MASALA GOSHT (Spicy fried meat)
Ingredients
Meat 500 gms
Onion 1
Ginger garlic 1 tablespoon,paste
Curd 300 ml
Pepper corns 6
Cloves 4
Cinnamon 3
Cardamoms 2
Red chilly 3
Turmeric powder 1 teaspoon
Ghee 2 tablespoons
Salt to taste
Method
Cut the meat into small cubes after washing.
Heat the oil in a pan and add the meat along with the rest of the ingredients.
Seal the pan and cook for 45 minutes without adding any water.
Open the pan, add 2 teaspoons of ghee and fry the meat till it is reddish brown in color.
Serve hot with rotis.
GOSHT-E-AKBARI (Rich and Spicy Mutton curry)
Ingredients
Meat ½ Kg
Milk ½ cup
Onion 1, chopped
Ginger, garlic paste 1 tablespoon
Coriander powder ½ tablespoon
Chilli powder 2 teaspoon
Cumin powder ½ tablespoon
Garam masala 1 teaspoon
Saffron few strands
Flour 1 tablespoon
Ghee 1 tablespoon
Salt to taste
For seasoning
Green peas 100 gms, boiled
Onion 1, chopped
Oil 1 tablespoon
Cardamoms 4
Cloves 4
Cinnamon 1 inch piece
Black pepper corn 8
Bay leaf 1
Red chilli 2
Method
Cook the mutton with all the ingredients except the saffron, flour and ghee.
Sauté the flour with ghee in a pan for sometime.
Then gradually add some water to form a batter and add that to the gosht and keep stirring for 5 minutes.
Add saffron and cook for another 5 minutes.
In another pan heat oil, add the onions, garam masala and bay leaf and fry till brown.
Add the green peas and the red chillies and stir for 2 minutes.
Then add the gosht and mix well and remove from fire.
Garnish with onion rings, coriander leaves and lemon wedges.
HARI MACCHI (FISH IN MINT AND CORIANDER CHUTNEY)
Ingredients
Pomfret 1 large
Salt 2 teaspoon
Coriander leaves ½ bunch
Mint leaves ½ bunch
Pomegranate seeds 15 Gms
Green chillies 4 nos
Garam masala 1 teaspoon
Sugar 1 teaspoon
Method
Clean the pomfret and make small slits on the flat sides and add some salt and keep aside.
Grind the rest of the ingredients and fill in the slits very liberally.
Grill for 5 minutes on medium flame on each side.
Serve hot with onion rings and lemon wedges.
KARAHI CHICKEN (HOT AND SPICY CHICKEN CURRY)
Ingredients
Chicken 1 medium size
Onion 3, chopped
Ginger, garlic paste 1½ teaspoon
Tomatoes 2, chopped
Red chilli powder 1 teaspoon (kashmiri red chilli)
Whole chilli 2 nos
Coriander seeds 1 teaspoon
Garam masala 10 gms
Bay leaf 3
Oil 100 ml
Coriander leaves ½ bunch, chopped
Salt to taste
Method
Cut the chicken into pieces.
Heat oil in a pan and add oil, bay leaves, red chillies, coriander seeds, garam masala and roast till they splutter.
Add the onions and sauté for sometime till it browns.
Add the ginger, garlic paste and fry till the oil floats on top.
Add the tomatoes and continue cooking.
Add the Kashmiri chilli powder and cook for some time.
Now add the chicken and stir a little, then add some water for cooking.
When cooked remove form fire and garnish with chopped coriander leaves and fried Kashmiri red chillies.
PRAWN CAPSICUM BALLS (CAPSICUMS WITH PRAWN FILLINGS)
Ingredients
Capsicum 400 gms
Prawns 400 Gms, shelled
Onions 2, minced
Ginger 1 inch piece
Garlic 1 pod
Peppercorns 1 teaspoon
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Aniseeds 1 teaspoon
Cinnamon 2 sticks
Cloves 6
Green chillies 4
Egg 2
Gram flour 1 teaspoon
Bread crumbs a little
Ghee 3 tablespoons
Tomato 2, chopped
Turmeric powder ½ teaspoon
Salt to taste
Method
Slice the tops of the capsicums and scoop the pulp inside.
Apply some salt and keep upside down for sometime.
Devein the prawns and mince it. Fry the onions till brown. Also add the minced prawns
Grind the ginger, garlic and other masala items to a fine paste.
Add this to the fried onions and also add the mince prawns.
Then add the chopped tomatoes and chopped coriander leaves and fry well.
Fill this mixture into the capsicums, attach the stalks and seal the opening with gram flour.
Now dip the capsicum in beaten egg, roll it over the breadcrumbs and deep fry till golden brown color.
Serve hot with tomato sauce.
PULAO VARIETIES FROM THE NORTH
Most of the parties in the north are incomplete without a biryani or pulao. In olden days in India, biryanis were made in huge earthern pots and served with wooden spatulas, which gave them a distinct aroma and taste. But nowadays, the modern Indian woman too makes such delicious meals using her modern gadgets in no time, which the earlier cooks used to take hours. Biryanis and Pulaos are mostly of Chicken and mutton, but there are varieties for the vegetarian too.
MURGH DUM BIRYANI (Chicken Biryani)
Ingredients
Chicken 750 Gms, cut into 8 pieces
Basmati rice 350 Gms, washed and soaked for 20 minutes
Ghee 120 gms
Garam masala 1 teaspoon
Shahjeera ½ teaspoon
Onion 150 gms, sliced
Curd 150 ml
Ginger,garlic paste 70 gms
Chilli powder 2 teaspoons
Lemon juice 40 ml
Cream 50 ml
Onion 25 gms, browned
Mint leaves 25 gms, chopped
Coriander leaves 25 gms, chopped
Saffron a few strands
Salt to taste
Method
Heat ghee in a pan and add the garam masala and the shahjeera. Saute, add the onions and fry till brown.
Add the ginger, garlic paste, salt and chilli powder, fry and then add the chicken pieces.
Put the curd and sauté for 2 minutes. Add 500 ml of water and bring the mixture to a boil, cover and cook till the chicken is done.
Squeeze the lemon juice on top.
Take1 litre of water in a pan and bring it to boil.
Then add the rice, the remaining garam masala and salt and cook till the rice is half done.
Sprinkle half of the cream, browned onion, mint leaves, coriander leaves and saffron over the chicken preparation.
Then spread half of the rice over the chicken.
Repeat the layers and cover it with a moist cloth.
Put the sealed pan in a pre-heated oven for 15 to 20 minutes and serve hot.
YAKHNI BIRYANI (Mutton Biryani with garam masala)
Ingredients
Basmati rice 350 gms, washed and soaked for 30 minutes.
Lemon juice 5 teaspoon
Cloves 8
Cardamom 6
Cinnamon stick 5 cms
Salt to taste
For the Yakhni
Mutton 400 gms
Onion 200 gms
Chopped onion 50 gms, sliced and browned for garnishing
Curd 200 ml
Ghee 25 gms
Ginger, Garlic paste 25 gms
Garam masala 1 teaspoon
Cardamom mace powder ¼ teaspoon
Pepper powder ½ teaspoon
Mint leaves a few, chopped
Salt to taste
Method
Heat the ghee in a pan and season with the whole garam masala.
Add the chopped onions and fry till brown.
Add the mutton, ginger, garlic paste and sauté for 5 minutes.
Add the curd and fry for another 5 minutes.
Add the remaining ingredients and fry for 2 minutes and then add water and cook till the meat is done.
In 1 litre water take salt, cinnamon, cardamom, cloves and lemon juice along with the rice and cook till half done.
Take the yakhni and put it on low fire.
Sprinkle some chopped coriander leaves and add the rice on top.
Cover with a moist cloth and seal it and put it on dum for 15 minutes.
Garnish with browned onions and serve hot with raitha.
MATTAR PULAO (Green Pea Pulao)
Ingredients
Basmati Rice 500 gms, washed & soaked for 1/2 an hour
Onion 1, sliced
Green peas 2 cups, parboiled
Ghee 170 gms
Bay leaf 1
Peepercorns 8
Cinnamon stick 3 inches
Cardamom 2
Cloves 8
Cashews 50 gms
Raisins 100 gms
Salt to taste
Method
Fry the onions in a pan with the ghee till brown.
Fry the cashews and raisins and keep aside.
Add cloves, cinnamon, peppercorns and cardamoms and fry for a minute.
Then add the rice and fry on low heat so that the rice grains are coated with the ghee.
Add the green peas and fry for another 3 minutes.
Add salt and cover the rice with double its amount of boiling water.
Bring to a boil and then simmer till the water is absorbed.
Garnish with the fried cashews and raisins and serve hot.
PANCHRANGI PULAO (MIXED VEGETABLE PULAO)
Ingredients
Basmati Rice 350 gms,soaked for 20 minutes
Ghee 120 gms
Onions 100gms, chopped
Potato 100 gms, peeled and cubed
Carrots 100 gms, cubed
French beans 100 gms, diced
Green peas 75 gms, shelled
White Pumpkin 100 gms, cubed
Green chilli 8
Ginger, garlic paste 50 gms
Chilli powder 10 gms
Ginger 1 inch, cut into juliennes
Garam masala 5 gms
Saffron a few strands, soaked in warm milk
Mint leaves 20 gms, chopped
Coriander leaves 20 gms, chopped
Cardamom a pinch
mace powder a pinch
Salt to taste
Method
Saute the garam masala in a pan with the ghee till it crackles. Add the onions and fry till brown.
Add half of the ginger, garlic paste green chillies, chilli powder and salt and sauté for 5 minutes.
Add the vegetables and fry till they a re well coated with the masala.
Add water and cook till the vegetables are done. In one litre boiling water add salt and some whole garam masala and rice and cook till half done.
Take the pan with the cooked vegetables and sprinkle half of the ginger juliennes, green chillies, saffron milk, mint leaves, coriander leaves and spread half of the rice over the vegetables.
Repeat the layers and cover with a moist cloth.
Seal the pan and put on dum or in a pre-heated oven for 15 minutes.
Serve hot with raitha.
KOFTAS AND KABABS
Most of the Kababs, which we relish these days originated in the northern part of India. They are believed to be brought into India through the Persian connection of the Mughals but were later modified according to the local tastes. Kababs consist mostly of minced meat with maslas which are essentially roasted over charcoal fire to give them their distinctive aroma and taste. Nargisi Kofta, Kathi Kofta, Hariyali Kofta, Pathat Kabab are some of the notable varieties.
HARA KABAB ( A VEGETARIAN KABAB)
Ingredients
Paneer 250 gms
Palak puree 50 gms
Cornflour 60 gms
Garam masala 1 teaspoon
Chilli powder 1 teaspoon
Pepper powder 1 tabelspoon
Coriander powder 1 teaspoon
Salt to taste
Method
Grate the Paneer and mix with the palak puree.
Add the salt, pepper, garam masala and other powders along with the cornflour and mix well.
Divide into equal sized balls and grill in the oven, frequently basting with oil.
Serve hot with onion rings and mint chutney.
KASHMIRI KABAB
Ingredients
Mutton 1 kg, minced
Onions 2, quartered
Green chilli 4, chopped to big pieces
Ginger 1½ inch piece
Egg 1
Red chilli powder 1½ teaspoon
Roasted jeera powder 1 tablespoon
Salt and pepper to taste
Method
Mix all the ingredients except the egg.
Add the raw egg and blend well and shape into oblong pieces.
Boil 2 glasses of water in a shallow pan and while boiling gently slide the kababs inside it.
Let it simmer till the whole water evaporates.
Then deep-fry the kababs in a shallow pan till brown.
Serve hot with onion rings and lemon wedges.
JHINGA KABAB (PRAWN KABAB)
Ingredients
Prawns 500 gms
Green channa 2 cups, boiled and mashed
Onion 3, chopped
Garlic 10 flakes, chopped
Ginger 10 gms
Green chilli 7, chopped
Coriander leaves ½ bunch, chopped
Egg 1
Bread 5 slices
Chilli powder 1 teaspoon
Chaat masala 1 teaspoon
Garam masala 1 teaspoon
Oil a little for frying
Salt to taste
Method
Clean, shell and devein the prawns.
In a bowl mix all the ingredients except the egg and oil.
Beat the egg and blend well with the mixture.
Shape into kababs and deep fry and serve hot.
VEGETARIAN DISHES FROM THE NORTH
MASALA BAINGAN (SPICY BRINJALS)
Ingredients
Brinjals 500 gms, small and round
Tomato 300 gms, chopped
Onion 1, chopped
Coconut 150 gms, grated
Sesame seeds 3 tablespoons
Ginger, garlic paste 1 tablespoon
Chilli powder 1 tablespoon
Coriander powder 3 tablespoons
Garam masala 2 tablespoons
Turmeric powder ½ tablespoon
Poppy seeds ½ tablespoon
Cloves 3
Bay leaf 3
Cardamoms 2
Coriander leaf a little
Mint leaf a little
Oil 7 tablespoons
Salt to taste
Method
Roast the sesame seeds and the poppy seeds till brown and pound them well.
Fry the onions in the oil till brown.
Grind the sesame, poppy powder, tomatoes and coconut gratings into a fine paste.
Cut the brinjals into long and thin slices.
Fry the brinjal pieces till soft.
Add cloves, cardamoms and bay leaves to oil and also the coriander and mint laves for flavor.
Add ginger, garlic paste, coriander powder and fry for a minute.
Add the ground masala paste to the above and fry for 3 minutes.
Add chilli powder, salt, turmeric powder and garam masala and fry till the oil floats on top.
Add the fried brinjals and cook on low heat for a few minutes covered.
Garnish with coriander leaves and serve hot with chapattis.
NAVRATAN KORMA (Cottage cheese mixed nine vegetables)
Ingredients
Paneer 50 gms, diced and fried.
Mixed vegetables 3 cups, (potato, green peas, beans, carrot, cauliflower, cucumber, etc)
Tomato 4, chopped
Onion 3, chopped
Ginger, garlic paste 1 tablespoon
Milk 11/2 cup
Fresh cream 4 tablespoon
Ghee 4 tablespoons
Turmeric powder ½ tablespoon
Coriander powder 2 tablespoon
Chilli powder 3 tablespoons
Garam masala 1½ tablespoons
Salt to taste
Method
Fry the onions. Add the ginger, garlic paste and fry for another 2 minutes.
Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt and fry for 5 minutes.
Add all the vegetables, milk, cream and fried paneer and cook for a few minutes till the vegetables are done.
Serve hot.
PINDI CHANA (Chana preparation from the Punjab)
Ingredients
Kabuli Chana 400 gms
Gram flour 20 gms
Oil 5 tablespoons
Ajwain ½ teaspoon
Anardana powder 3 tablespoons
Amchoor powder 2 tablespoons
Chilli powder 1 tablespoon
Black salt powder ½ tablespoon
Kasoori methi powder ½ tablespoon
Cumin powder 1 tablespoon
Soda bicarbonate a pinch
Salt to taste
For the pouch
Black cardamoms 6
Cimmamon sticks 2 inches
Cloves 4
Ginger 20 gms
Tea leaves 1 tablespoon
For garnishing
Tomato 2, sliced
Onion 1, cut into roundels
Green chillies 2, slit
Lemon 3 cut into wedges
Ginger 10 Gms, julienned
Method
Soak the Kabuli chana overnight.
Tie the ingredients for the pouch in a muslin cloth.
Cook the chana with the soda powder and 1 litre of water.
Add 4 tablespoons of oil and the pouch and simmer until cooked.
Heat the remaining oil and add the ajwain, stir till it crackles.
Add the gram flour and stir till the aroma comes.
Add the rest of the ingredients and stir for a minute.
Add the cooked chana and mix well.
Garnish with the items mentioned for garnishing and serve with kulcha.
DUM BHINDI MASALEWALI (Lady's finger with curd and spices)
Ingredients
Bhindi 750 gms
Curd 300 ml
Garam masala 1 tablespoon
Red chilli powder 2 tablespoons
Green chilli 2 tablespoons, chopped
Ginger, garlic paste 1 tablespoon
Turmeric powder 1 tablespoon
Oil 4 tablespoon
Ghee 2 tablespoon
Salt to taste
Method
Blend the curd, garam masala, salt, turmeric powder, red chilli powder and half of the chopped green chillies.
Trim the bhindis and make slant slits in them.
Soak the bhindis in the curd mixture for10 minutes.
Heat oil and fry the ginger, garlic paste, green chillies.
Add the bhindis with the curd mixture and cook for 10 minutes.
Top with the ghee and garam masala and steam on low heat for 5 minutes , covered.
Cook till dry and garnish with tomato slices, onion rings and serve hot.
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