Ever since I heard about RCI-Lucknow, I wanted to participate in this event. I wanted to represent my state with my fellow blogger. Lucknow cuisine is all about variety, but living in this part of world (U.S) where 2 people is a family, it is not at all motivating to cook this much of food for one time meal. But I totally believe in- If there is a will, there will be a way. So I cooked, I clicked and happily waited for my husband for a big surprise. I lit some candles and ate food in totally Nawabi Style.So here I present My Lucknowi Andaz….-:-)
- 1/2 cup Bathua Blanched and grinded
- 1 cup Yogurt
- Salt
- 1/4 tsp Hing (Asafetida)
- 1/2tsp Roasted Jeera Pd (Cumin Seeds)
- Chat Masala (optional)
- Red Chili Pd To taste
- Whisk yogurt until smooth (add water if needed)
- Mix salt and Bathua.
- Heat few drops of oil in a very small pan, add cumin seeds.
- When they start to crackle add hing. Add this in to the yogurt.
- Serve cold.
- 2 cups cubed Paneer
- 1 big onion Chopped
- 4 cloves Garlic (Garlic in US is quite big add more in India)
- 1 green Chili
- 4 tbsp Crushed Tomatoes or 2 chopped Tomatoes
- 15 Cashewnuts soaked in 1 cup of milk
- 1/2tsp Haldi (turmeric)
- 1/2tsp Garam masala pd
- 1/2tsp Kitchen king Masala
- 1/2tsp Jeera (Cumin seeds)
- 2 bay leaves
- salt to taste
- 3tsp Oil
- Heat 2 tsp of oil, add cumin seeds, onions, garlic, chilies and fry until onions are light brown in color.
- Once it cool down grind it in to smooth paste with tomatoes, cashew nuts and milk.
- Heat 1 tsp of oil in the same pan, add bay leaves and the tomato paste in the pan.
- Fry it for some time (add little water if needed) until you can see some oil on the surface.
- Add all masalas and 1 cup of water.
- Give it a boil and cook for 8 minutes.
- Add paneer cubes in it.
- Cover it and cook it for 2 minutes on low flame.(Keep stirring in between and add more water if the gravy is thicker for your taste)
- Serve Hot with a garnishing of your choice.
- 1 cup Basmati Rice
- 3/4 cup Sugar
- Saffron soaked in warm milk
- Fried Cashewnuts
- Raisins
- Dried Cranberries
- 1/4 cup Coconut Pd
- 4-5 cloves
- 2 star aniseeds
- 1/2 tsp Elachi Pd
- 1 tbsp Ghee
- Method
- Heat ghee in a heavy bottomed pan.
- Add cloves, star aniseeds, cardamom pd and rice in it.
- Mix it well and add water and cook until rice is half done.
- Now add sugar, raisins, cranberries, coconut pd cashew nuts and saffron milk in it.
- Cover and cook it until rice is fully done.
Hari Pyaaz Aloo Ki Sabji
- 1 cup Chopped Hari Pyaaz/Scallion
- 2 Potatoes Cubed
- 2 tsp oil
- 1/2 tsp Cumin Seeds
- 1 1/2 tsp Coriandar Pd
- 1/2 tsp Turmeric Pd
- 1/2 tsp Chili Pd, Salt
- Heat oil In a pan and add cumin seeds.
- When they start to crackle add all the masalas excluding amchoor pd.
- Stir it for 20 seconds and add pyaaz and aloo.
- Mix well, add salt little bit of water, cover and cook until it is done.
- Serve hot sprinkled with amchoor pd.
Well its one long post – and it is for RCI-Lucknow Cuisine Event hosted by Dear Lavanya’s Home Cook Recipes and brain child of Lakshmi’s Veggie Cuisine.
Thank You Lavanya, Thank You Lakshmi.
Devi Navratris are starting from tomorrow, So no non-veg, eggs, onion, garlic for 9 days. Happy Navratis to all of you.