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UTTAR PRADESH RECIPES


Uttar Pradesh is known for its exotic recipes. It is otherwise known as Awadhi cuisine, or Nawabi cuisine or simply Lucknow cuisine after its capital city.

The cuisine of Uttar Pradesh has a great influence from Mughal style. Poori and Pani Poori have their origin from Uttar Pradesh.

Indulge in some of the special recipes which are native to Uttar Pradesh. We have compiled some special ones just for you..

KHASTE MATHURA ALOO RECIPE

Ingredients

Potatoes, boiled and peeled and cubed
6
Green chillies finely chopped
3
Dry ginger powder
1/2 tbsp
Mango powder
1 tbsp
Red chilli powder to taste
1 tbsp
Turmeric powder
1 tbsp
Sugar
2 tbsp
Cumin seeds
1 tbsp
Asafoetida
1/4 tbsp
Cilantro/corainder leaves chopped
1 cup
Oil or ghee
4
Salt
to taste
Khaste mathura aloo recipe

Method

  • Heat oil/ ghee in a heavy pan or wok and add asafoetida and cumin seeds.
  • When they pop, add turmeric, ginger, mango powder, sugar, chilli and salt.
  • Add potatoes and mix to coat the potaoes withthe spices.
  • Heat till potatoes brown but turn freqently.
  • Sprinkle cilantro or coriander leaves.
  • Serve hot with Indian pooris and raita.

MASALA BHINDI RECIPE Vegetarian-Dish

Ingredients

Tender okra
1 lb
Onion chopped finely large
1
Ginger garlic paste
1 tbsp
Red chilli powder to taste
1 tbsp
Turmeric powder
1/2 tbsp
Garam masala
1 tbsp
Oil
2 tbsp
Salt to taste
 
Other seasoning
 
Fried onions from our store
 
Cloves garlic minced
4
Coconut powder
1 tbsp
Green chilli minced
1
Tamarind juice
1/2 cup
Salt to taste
 
Masala bhindi recipe

Method

  • Heat oil in a pan and add the chopped onion and fry till it's brown in colour.
  • Add ginger garlic, turmeric, garam masala, chilli powder and salt to taste. Saute for a minute.
  • Add other seasonings and steam for 1 minute.
  • Cover and steam till the okra changes color and becomes soft. Serve hot with parathas and raita.

KHATTA MEETHA KADOO RECIPE Vegetarian-Dish

Ingredients

Yellow pumpkin
400 gms
A pinch of asafoetida
 
Fenugreek seeds
1/2 tbsp
Grated Ginger
1 tbsp
Green chillies finely chopped
2 green
Corainder powder
2 tbsp
Turmeric powder
1/2 tbsp
Garam masla powder
1/4 tbsp
Red chilli powder
1 tbsp
Salt
to taste
Sugar
2 tbsp
Lemon juice
1 1/2 tbsp
Fresh corainder
finely chopped
Oil
3-4 tbsp
Khatta meetha kadoo recipe

Method

  • Heat oil in a kadai or wok. Add Asafoetida, fenugreek seeds.
  • Now add ginger. When it turns brown add green chillies and pumpkin and mix.
  • Add salt, turmeric powder, coriander powder, garam masala powder and red chilli powder and mix well.
  • Cover and cook on a medium heat for 10-12 minutes. Stirring occasionally.
  • Now add sugar and lemon juice, mix well. Cover and cook for another 10 minutes or until done.
  • The pumpkin pieces should look like mashed.
  • Garnish with chopped coriander. Serve hot with pooris.

LUCKNOW KOFTA RECIPE Vegetarian-Dish

Ingredients

For Koftas
 
Shredded cabbage
2 cups
Shredded carrots
1 cup
Methi washed and chopped
1/2 cup
Corainder washed and chopped
1/2 cup
Salt to taste
 
Juice of lime
1
Corn flour or besan
1/2 cup
Red chilli powder
1/4 tbsp
Oil for frying
 
For curry gravy
 
Onions finely chopped
2
Tomato pureed large
1
Plain non-fat yogurt
1 cup
Milk
1 cup
Cream
1/4 cup
Turmeric
1/2 tbsp
Corainder powder
2 tbsp
Sugar
1/2 tbsp
Salt
 to taste
Garam masala powder
1/4 tbsp
Oil
4 tbsp
Almonds, soaked and peeled
12
Poppy seeds
3 tbsp
Melon seeds
3 tbsp
Ginger garlic paste
1 tbsp
Green chillies
3-4
Lucknow kofta recipe

Method

  • For koftas, mix all the ingedients of koftas together and divide into equal portions and shape into long rolls, deep-fry till golden in colour.
  • Drain and keep aside. Heat oil in a pan and fry chopped onions till golden brown.
  • Add the grinded ingredients and stir-fry for few minutes.
  • Add turmeric powder, corriander powder,sugar and salt. stir-fry for few seconds. Stir in tomato puree and cook on high heat, stirring continuously till oil begins to separate.
  • Now add yogurt, milk and cream and cook stirring continuously till oil begins to separate.
  • Add 1 cups of water and bring to boil. Simmer and cook for 5-10 minutes or until desired consistency.
  • Just before eating, place the fried koftas in a serving dish and pour the hot gravy over and serve immediately garnished with garam masala powder and chopped cilantro.

MATAR AUR MONODI KI SABZI RECIPE Vegetarian-Dish

Ingredients

Green peas
1 cup
Moong mangodi cup
 
Potatoes
2
Oil
2 tbsp
Asafoetida
a pinch
Cumin seeds
1 tbsp
Turmeric powder
to taste
Salt
to taste
Corainder powder
1 tbsp
Red chilli powder
1 tbsp
Garam masala powder
1 tbsp
Tomatoes
2
Matar aur monodi ki sabzi recipe

Method

  • Heat one tablespoon oil in a pan, add mangodi and saut till reddish.
  • Heat the remaining oil in another pan. Add asafoetida, cumin seeds, turmeric powder, potato pieces and saut for two to three minutes. Add salt, mix and cover. Cook for three to four minutes.
  • If using green peas boil them (frozen peas too can be used, no need to boil then, just thaw them).
  • Add coriander powder, red chilli powder, garam masala powder to the potatoes. Stir and add tomatoes and two cups of water. Stir and add mangodi and green peas. Mix and cook covered on medium heat for ten minutes.

MOONG DAL KACHORI RECIPE Vegetarian-Dish

Ingredients

Whole wheat flour
1 cup
Sal to taste
 
Oil
4 tbsp
For stuffing green gram split skinless
 
Asafoetida
a pinch
Ginger
1 inch
Green chillies
2
Garam masala
1 tbsp
Red chilli powder
2 tbsp
Dry mango powder
1 tbsp
Moong dal kachori recipe

Method

  • Take whole-wheat flour in a bowl. Add salt, four tablespoons of oil and mix. Add sufficient water and knead into a medium soft dough.
  • Boil the moong dal in half cup of water till just cooked and dry. Mash lightly.
  • Heat two tablespoons of oil in a kadai. Add asafoetida, ginger, green chillies, moong dal, garam masala powder, red chilli powder, amchur, salt and mix. Saut for few minutes.
  • Remove from heat and transfer the mixture into a bowl and mash slightly.
  • Divide the dough into even sized balls. Roll them slightly, put the stuffing and gather the edges to seal. Roll into a ball again and flatten slightly. Roll as for poories with hand or rolling pin.
  • Heat sufficient oil in a kadai and fry the kachories till light golden. Drain onto an absorbent paper.
  • Serve hot.

SWEET RICE PUDDING RECIPE Vegetarian-Dish

Ingredients

Whole milk
4 cups
Sugar
1/4 cup
1/4 cup Rice washed and soaked in 3/4cup water for an hour and kept aside with water
 
Condensed milk
1/2 cup
Golden raisins
2 tbsp
Small piece of nutmeg powder
 
Almonds balanced and silvered
 
Green cardamoms powdered
4
Saffron threads soaked in little warm milk
1/2 tbsp
Dry mango powder
1 tbsp
Sweet rice puddding recipe

Method

  • Cook the rice in the same water until the rice is fully cooked and water has dried up.
  • To the cooked rice add milk. when the milk starts boiling, simmer and leave the kheer to cook till the milk starts thickening, stirring occassionally.
  • Mash the rice a liitle, add sugar and condensed milk. Add raisins, almonds and saffron.
  • Boil the mixture one more time.
  • Remove from flame, add cardamom powder and nutmeg powder. Keep aside.
  • Allow to cool and then referigerate. Serve well chilled.