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Of pakodas and kachoris

If you are not calorie-conscious, then these dishes are for you



Grand fare... from the Uttar Pradesh repertoire

LIKE THE grandeur of the Nawabi tradition (the touch of which is commonly found in Hyderabadi and Lucknowi cuisines), the cuisine of Uttar Pradesh, which includes Awadhi and Lucknowi styles among others, is also a grand fare with calorie-rich recipes. A blend of almonds, pistachios, cashew nuts and walnuts, the menu is definitely for those gourmands who are not calorie-conscious. Here are some recipes to make authentic and lip-smacking dishes.

Badam, kaju and pista kachori

Ingredients:

Refined flour - 400 gm
Ghee - 100 gm
Milk - 60 ml
Salt to taste
Grind the following to a paste:
(Paste 1)
Grated coconut - 75 gm
Cinnamon - 4 cm stick
Poppy seeds - 30 gm
Green cardamom - 1 tsp
Pepper corns - 2 tsp
Cumin seed (roasted) - 1 tsp
(Paste 2)
Almonds (blanched) - 40 gm
Pistachios (blanched) - 40 gm
Walnuts (shelled, halved) - 40 gm
Cashew nuts - 20 gm

Method: Heat ghee and add two tbsp flour, paste 1 and paste 2, and salt. Cook well. Add a little milk, form a hard dough. Divide the dough into 20 gm balls. Make a dough with the rest of the flour, with water and salt. Divide this dough into small balls, fill the stuffing and roll into 6 cm discs. Deep fry in medium heat till golden brown and crisp. Serve with any sweet chutney.

Mewa guchhi ki biryani

Ingredients:

Basmati rice (soaked in water, drained) - 300 gm
Peas (boiled) - 150 gm
Button mushrooms (canned) - 150 gm
Cashew nuts (canned) - 20 gm
Ginger garlic paste - 1 tbsp
Raisins - 20 gm
Almonds (sliced, roasted) - 10 gm
Saffron (soaked in 1 tsp milk) - tsp
Cloves - 1 tsp
Peppercorns - 1 tsp
Cardamoms - 2 tsp
Shahjeera - 1 tsp
Onions (sliced) - 100 gm
Ghee - 2 tbsp
Salt to taste

Method: Heat ghee and add cloves, peppercorns, cardamoms, shahjeera, onions and ginger-garlic paste. Add peas, cashew nuts and raisins. After cashew turns light brown, add mushrooms and rice. Stir-fry for two minutes, add water and cook till rice is done. Serve hot, garnished with golden fried crisp onions, saffron and almonds.

Allahabadi kadhi pakodewali

Ingredients:

Gram flour (sieved) - 200 gm
Buttermilk (churned) - 400 ml
Curry leaves - 1 tbsp
Red chillies - 2
Asafoetida - tsp
Cumin seeds - 1 tsp
Fenugreek seeds - tsp
Green chillies (chopped finely) - 1 tbsp
Ginger (chopped) - 2 tbsp Chilli powder - tsp
Jaggery - 20 gm
Turmeric powder - tsp
Coriander leaves (chopped) - 50 gm
Oil - 30 ml
Ghee - 30 ml
Salt to taste

For pakodas:

Gram flour (sieved) - 150 gm Onions (chopped) - 70 gm
Ginger (chopped) - 20 gm Fenugreek - tsp
Green chillies (chopped) - tsp Soda bicarbonate - tsp
Coriander leaves (chopped) - 2 tbsp
Salt to taste

Method:

For gravy:

Mix buttermilk and gram flour till smooth. Heat four teaspoons oil. Add cumin, fenugreek and mustard. When they pop, add asafoetida, green chillies, curry leaves and whole red chillies. Pour in flour mixture immediately. Add salt, jaggery and turmeric. Cook till creamy. Keep aside.

For pakodas:

Mix all the ingredients and form a batter consistency using water. Heat oil and drop in small pakodas from the made batter. Soak the cooled pakodas in warm water for five minutes and add to the gravy, just before serving. Heat a teaspoon of oil and pour over the kadhi, immediately followed by red chilli powder and coriander leaves. Serve hot.

O.P. KHANTWAL

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