Maharashtrian Cuisine III Semester F&B Production Practicals on 13th and 14th August 2007

MAHARASHTRA CUISINE
Maharashtrian or Marathi Cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Although gaining popularity in India, it remains a mystery to most westerners. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Marathi diet. Popular dishes include Puran Poli and aamras.
Staple dishes
Bread and rice
• Poli or Chapati - Unleavened bread made of wheat flour, more common in urban areas.
• Bhakri - Bread made of all kinds of flours, mainly jowar and bajra, form part of daily food in rural areas.
• Rice - Rice is eaten throughout Maharashtra and is a large part of the daily meal, although Maharashtrians are not totally dependent on rice only. Normally meals contain some form of bread, some bhaji (sabzi) and some rice with dal.
The bhaji is typically a vegetarian dish made from a vegetable, with some masala. Masala essentially consists of onion, garlic and mustard. Dishes are usually cooked with groundnut oil. The one masala that gives Maharashtrian cuisine its authentic flavor is the goda masala or Kala masala.
Non-vegetarian dishes are mainly popular with the predominant Maratha - warrior community and those really are very popular amongst a lot of people. They are normally chicken or mutton dishes. The taambda rassa (red curry) and pandhra rassa (white curry) of Kolhapuri chicken dishes from the southern city of Kolhapur and Varhadi rassa (or Varhadi chicken curry) from Vidarbha region are especially well known throughout the Marathi speaking world.
Appetizers
There are a lot of snack and side dishes in maharashtrian cuisine, although these days the South Indian delicacies of Dosa, Idli and Medu-Vada have taken over along with a lot of popular Punjabi dishes, especially in urban areas.
Some quintessentially Marathi dishes are:
• Poha: Poha or Pohay is a snack made from a type of rice flakes called Pohay. Normally onions, potatoes and green peas are added to it. It is most likely served with tea and is probably the most likely dish that any maharashtrian will offer his guest. During arranged marriages in Maharashtra Kanda-Pohay or onion-Pohay is the most likely dish over which the boy's and girl's families meet. It’s so common that sometimes arranged marriage itself is referred colloquially as "kanda-pohay". There are many variations of the 'Poha' snack besides 'kanda pohe'- you can have 'batata pohe'(where diced potatoes are used instead of onion shreds); 'Dadpe pohe', in which are added shredded coconut and lots of green chillies and lemon juice to give it a tangy taste; and 'kachche pohe', wherein the pohas are applied minimal embellishments of oil, red chili powder, salt and unsauted onion shreds.
• Upma or Sanja: This snack is similar to the South Indian upma, but which is essentially porridge made of coarse wheat flour perked up with spices.
• Vada pav: Vada - pav is the most popular Marathi dish and a lot has been said and written about it.
• Matar-usal- pav: It’s another simple dish made from green peas in curry made of onion, green chillies and sometimes garlic. Its eaten with a western style leavened bread (or pav).
• Misal- pav :Quintessentially Marathi. Made from a mix of lentils. Topped with batata-bhaji, Poha, Sabudhana khichadi, chivda. Also some times eaten with yogurt. Bread is a must.
• Pav bhaji:
• Sabudanyachi Khichadi
Vegetable and lentil preparations
• Batatyachi Bhaji (Potato preparations)
• Bharli Vangi (Stuffed Aubergines)
• Dalimbya (Beans)
• Farasbichi Bhaji (French beans)
• Palkachi Takatli Bhaji (Spinach cooked in buttermilk)
• Kelphulachi/Phansachi Bhaji (Jackfruit preparation)
• Walache Birdha
Meat preparations
• Taambda rassa (Red curry)
• Pandhra rassa (White curry)
• Varhadi rassa
Soups and consommes
Unlike western eating habits where soups are consumed before the main course is eaten, soups are consumed along with the main course. Some popular soups are
• Solkadhi
• Tomato Saar
• Kokam Saar
• Varan
• Aamti
• Kadh
Pickles and condiments
• Ambyacha Loncha (Mango Pickle)
• Limbacha Loncha (Lemon Pickle)
• Awlyacha Loncha (Amla Pickle)
• Mohoricha Loncha (Mustard Pickle)
• Dangar
• Papad
• Thecha
Sweetmeats
• Puran Poli: Puran Poli is one of the most popular sweet items in the Maharashtrian Cuisine. It is made from jaggery (molasses or gur), yellow gram (chana) dal, plain flour, cardamom powder and ghee
• Modak: Modak is an Indian sweet prepared either deep fried or steamed (Ukdiche Modak). Modak is almost exclusively prepared during the Ganesha Festival around August, when it is often given as an offering to Lord Ganesha, the elephant-headed 'Remover of Obstacles' (Vighna-harta). Modak is reportedly his favorite sweet. For more info, visit http://en.wikibooks.org/wiki/Cookbook:Modak
• Karanji: Karanji is a deep fried dumpling with a filling of grated coconut sweetened with jaggery and flavoured with powdered cardamom seeds. It is also known as Kanola in some circles
• Kheer: Kheer is a prepared by cooking shevaya(thin rice or semolina noodles) in milk. The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts.
• Anarsa
• Chirota
• Jilbi
• Shrikhand: An improvised version with mango pulp is known as Amarkhand.
• Shankarpali
• Basundi
Gulachi poli is similar to puran poli but this doesn’t include chana daal. It is made up of grated jaggery, elaichi powder and nutmeg powder

MENU

Sabudhana Vada / Sweetened curds
Chicken Kolhapuri / Phulkas
Maharashtrian bhurli Vaangi / Steamed Rice
Bhindichi Bhaaji
Tomatar Saar
Vatana Usal
Aamati/Steamed Rice
Koshimbir
Puranpoli

SABUDHANA VADA:

Ingredients:

Sago (Sabudhana) 1 kg
Potatoes 3 kg
Raw grated potato 200 g
Green chilies 100 g
Ginger (optional) 50 g
Coriander leaves 1 big bunch
Peanut powder 200 g
Cumin seeds 30 g
Lemon juice (optional) 100 ml
Salt to taste
Oil 150 ml

Method:

• Soak sago in water for ten minutes, drain and keep it in the colander overnight or minimum for 2-4 hrs atleast
• Mash the boiled potatoes, mix in the grated raw potatoes and ginger, chopped garlic, chopped green chillies, onions and coriander leaves, peanut powder, cumin seeds, salt, lemon juice and sago.
• Make small balls of the mixture and flatten them.
• Deep fry these vadas till golden brown and crispy and serve with sweetened curds

Tip: Raw grated potato gives crispiness to vadas

MAHARASHTRIAN BHARLI VAANGI (STUFFED BRINJAL)

Ingredients:

Small round brinjals, 2 kg
Dry shredded coconut ½ kg
Peanut powder 150 g
Sesame seeds 50 g
Coriander-cumin seeds 50 g
Maharashtrian goda Masala 50 g
Tamarind 100 g
Jaggery 50 g
Chili powder 50 g
Salt to taste
Ginger-garlic paste (optional) 100 g
Asafetida 10 g
Turmeric powder 15 g
Oil 200 ml

Method:

• Remove stems and give four slits (not fully) to the brinjals. Wash them in salt water and keep aside.
• Roast coconut, sesame seeds, and coriander-cumin seeds together till light brown. Powder this mixture and mix tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala into it. Alternatively, grind all these ingredients together with the roasted mixture.
• Fill all the brinjals with above masala.
• In a pan heat oil and add mustard seeds. When they splutter, add asafetida, turmeric powder.
• Add the brinjals, fry for some time and pour in some water just to cover the top of brinjals.
• Cover and cook over medium heat for about 15 min.
• Remove the lid, add the remaining masala, boil well for few more minutes and garnish with coriander leaves.
• Serve hot with chapatti or rice.


AAMTI
Ingredients:
Red gram dal ½ kg
Curry leaves 1 small bunch
Bay leaf 5 g
Cloves 5 g
Green chillies 50 g
Coriander leaves 1 big bunch
Maharashtrian goda masala 30 g
Garam Masala 15 g
Coriander seeds 50 g
Turmeric powder 10 g
Salt to taste
Kokams 50 g
Ghee 100 ml
Cumin 30 g
Mustard seeds 25 g
Method:
• Wash and soak dal for 15 minutes.
• Pressure cook till very soft (4 whistles).
• Cool cooker and remove. Drain water from dal and save.
• Knead the kokams between fingers.
• Press out and remove. Keep the water aside.
• Mash dal and mix with water and residual water of dal.
• Mix well and keep it aside..
• Heat oil in a deep saucepan. Add mustard and cumin seeds, curry leaves, allow spluttering.
• Add slit chillies, cloves, bay leaf, and sauté one minute.
• Add kokam water.
• Make paste of masalas in water.
• Add paste, fry further one minute. Add dal.
• Bring to a boil and simmer for 8-10 minutes.
• Add chopped coriander.
• Serve hot with bhakris or steamed rice.

Tomato saar:
Ingredients

Tomatoes 2 kg
Coconut milk 1 litre
Peanut powder 100 g
Garlic cloves, 5 g
Small piece ginger, 50 g
Green chilies 50 g
Curry leaves (optional), 1 small bunch
Coriander leaves, 1 small bunch
Cumin seeds, 15 g
Asafoetida, 5 g
Salt to taste
Ghee only 150 ml
Jaggery 25 g


Method
• Boil tomatoes till soft.
• Skin and purée tomatoes in a blender.
• Grind together green chilies, garlic and ginger with a tsp of peanut powder.
• Add coconut milk, peanut powder, chili paste, salt, sugar and water to the tomato purée.
• Let it boil over medium heat.
• Now heat another small pan. Add ghee. When the ghee is heated, add cumin seeds, asafoetida, curry leaves. When tomato purée starts boiling, pour the hot tempering over it. Stir well and simmer for 5 minutes.
Garnish with lots of coriander leaves.

Tip: Peanut powder is used to thicken the saar as well as for good flavor.


Matki Chi Usal

Ingredients
Small cow peas 1 kg
Chopped onions 250 g
Coriander leaves 1 big bunch
Mustard seeds 50 g
Asafoetida 5 g
Turmeric powder 10 g
Red chilli powder 30 g
‘Goda' masala 15 g
Grated coconut 1 no.
Jaggery 50 g
Peanut powder 100 g
Oil 100 ml
Salt to taste

Method
• Soak cow peas overnight. Boil with ½ tsp turmeric powder and ½ tsp salt. Keep aside.
• Heat oil in pan. Add mustard seeds, asafoetida and onions. Wait till onions turn translucent. Add tomatoes, turmeric powder and red chilli powder. Stir for a minute.
• Add the par boiled cow peas. Add salt to taste. Add goda masala or garam masala. Add grated coconut.
• Add jaggery and peanut powder.
• Garnish with coriander leaves and desiccated coconut.
• Serve with jawaar roti or bread.

Bhendichi Bhaaji - Kaachrya
Lady’s finger 1 kg
Green chilies 50 g
Turmeric powder 10 g
Salt and sugar to taste,
Coriander leaves 1 bunch
Mustard seeds 30 g
Oil 50 g
Lemon juice 15 ml

• Wash lady’s finger, wipe dry, remove stems and slice.
• Heat oil in a pan.
• Add mustard seeds, asafoetida and turmeric powder.
• Add sliced lady’s finger and fry for sometime.
• Cook over low heat without lid. To keep it from sticking to the bottom of pan, keep tossing the bhaaji constantly.
• Once it is done, add salt, sugar, chili powder and stir. Remove from the heat.
Garnish with coriander leaves and serve hot with chapati.


For variation,
1. Use coriander and cumin powder.
2. Add finely chopped onions

CHICKEN KOLHAPURI

Ingredients:

Chicken 6 kg
Browned onions 2 kg
Sesame and poppy seeds 100 g
Grated coconut ½ kg
Turmeric powder 10 g
Ginger, garlic paste 150 g
Green chilli paste 50 g
Yoghurt 250 g
Corriander leaves paste 250 g
Onions ½ kg
Red chilli powder 50 g
Corriander powder 100 g
Tomatoes 2 kg
Goda masala 50 g
Coriander leaves 1 big bunch
Oil 300 ml
Salt to taste
Coriander leaves 1 big bunch

Method:

• Make cuts on the chicken pieces. In a bowl mix together half of the ginger-garlic paste, green chilli and coriander leaves paste, yoghurt,turmeric powder and salt to taste. Mix well. Rub this marinade into the chicken pieces very well and allow marinating for about an hour and deep fry, keep it aside
• Grind together the browned onions, roasted coconut, sesame and poppy seeds to a paste.
• Heat the oil in a heavy-bottomed pan till hot, add the chopped onions and fry for a few seconds.
• Add the ginger-garlic paste and fry till the onions are browned. Add the red chilli powder, coriander powder, goda masala and fry till it is aromatic.
• Then add the chopped tomatoes and fry on medium level for about 3 minute(s) or till the fat separates from the sides of the pan.
• Add the chicken pieces and fry on high level for about 2 minutes.
• Add the ground paste, water and sprinkle salt to taste. Mix well. Bring to a boil. Stir in hot spice mix and chopped coriander leaves. Cover and cook on low heat for about 30 minutes or till the chicken is fully tenderized. Garnish it finely chopped coriander leaves.
• Serve hot with: Peas pulao, white rice or Indian bread (Roti).
Tip: Traditionally this is a very hot and spicy dish. The level of spice can be toned down by reducing the amount of red chilli powder as per taste.
Maharashtrian goda (black) masala
Coriander seeds 250 g
Dry coconut 100 g
White sesame seeds 50 g
Black sesame seeds 50 g
Cumin seeds 25 g
Caraway seeds 25 g
Asafoetida (hing) 10 g
Cinnamon 10 g
Cloves 10 g
Black cardamom 5 g
Red chilies 50 g
Turmeric powder 10 g
Salt to taste

Method
• Roast all the ingredients except coconut & coriander seeds with a little amount(1 teaspoon) of oil.
• Roast coconut & coriander seeds separately without oil.
• Now grind all these items and 2 teaspoon raw (unroasted) cumin seeds and salt(to taste) together.
• Let it cool & store in an airtight container.
• This masala is just like garam masala and can be used in curries or rice.

Tip: If you are trying this masala for the first time, make it in small quantity
KAKDICHI KOSHIMBIR/ KHAMANG KAKADI
Ingredients:
Cucumber 1 kg
Green chillies 30 g
Coriander leaves 1 bunch
Ground nut powder 150 g
Yogurt 1 ½ kg
Salt to taste
Sugar to taste.
For tempering:
Oil 50 ml
Curry leaves, 1 small bunch
Asafoetida 5 g
Cumin seeds 30 g
Method for tempering (tadka)
• Heat ghee in a small pan.
• Add cumin seeds followed by curry leaves and hing
Method:
• Peel the cucumber, cut into lengthwise, remove the seeds and keep it aside
• Finely grate the cucumber.
• Chop the green chillies and coriander leaves finely.
• Take a salad bowl, add the chopped cucumber, beaten yogurt, ground nut powder, salt and sugar to taste. Mix well.
• Pour the tadka on the top of salad
• Mix well.
• Garnish with chopped coriander leaves and serve chilled

Puranpoli
For filling (Puran):
Bengal gram dal 1 kg
Grated jaggery 1 ¼ kg
Cardamom powder 20 g

For dough:
Refined flour 1 ½ kg
Salt 10 g
Oil 200 g
Rice flour ½ kg

Method
• Sieve the flour and salt twice.
• Make a soft and pliable dough with water and some oil. Keep it under a wet cloth for an hour.
• Boil bengal gram with plenty of water. Drain it while it is still hot.
• Now add jaggery to this hot boiled bengal gram and cook over medium heat.
• Keep stirring constantly so that it will not stick to the vessel. The exact consistency is reached when it leaves the sides of the vessel and gets thicker. Remove from the heat now.
• Allow it to cool and grate in a puran machine or a grinder( this helps to remove the lumps) Add cardamom powder, mix, and keep it aside.
• Knead the dough with hands. Use oil as well as water for kneading.
• Make rounds of this dough. Roll each a little bit and make a flat disc.
• Place some puran (about twice the quantity of outer dough) in the center of this flat disc.
• Seal it tightly. Roll again to make thin puran polis of 6 to 7 inch. diameter. Use rice flour for smooth rolling.
• Heat a flat griddle. On a medium flame, roast one side. Flip it and roast another side.
• Do not flip the sides over and over. Roast till golden brown.
• Smear ghee on top and serve hot.

Tip:.
• Dough should be very loose and pliable.
• Knead the dough gently before rolling puran polis.
• Puran is one of the many popular 'Naivedya's (food which is offered to God on holy occasions) in Maharashtra.

Gujarathi Cuisine - III Sem F & B Production Practicals on 6th & 7th of August 2007

GUJARATHI CUISINE

Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Northwest Region of India. It is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes and caste. Mainly vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes, it is also very hygienic and high in food safety. Many gujurati dishes have a beld of sweetness. Dishes are not too sweet, but some are a bit sweeter then other other parts of India.
Staples include salad, homemade pickles, Khichdi (rice and lentil or rice and mung daal), and chhaas (buttermilk). Main dishes are based on steamed vegetables and dals that are added to a vaghaar, which is a mixture of spices sterilised in hot oil that is adjusted for the digestive qualities of the main ingredient. Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) under the shade. It is common to add a little sugar or jaggery to some of the sabzi/shaak and daal. The sweet flavour of these dishes is believed to neutralize the slightly salty taste of the water.
The cuisine changes with the seasonal availability of vegetables and, in knowledgeable families, the spices also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk and dried fruits, and nuts, are commonplace.
In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes, which has led to increased incidence of Western diseases. There are many chefs who have came up with ultimate fusion of Western and Gujrati food.
Sweets made from such ingredients as local sugar cane, jaggery, milk, almonds, and pistachios were originally served at weddings and family occasions as an instant energy booster for relations travelling long distances to attend. They are now being enjoyed every day by those with sedentary occupations.

Almost always strictly vegetarian, Gujarathi cuisine is unlike any other Indian cuisine. The difference lies in the unusual blending of the sweet with the savoury into a harmonious whole. Even though the state of Gujarat has absorbed many outside influences down the ages, the cuisine has remained much the same. The grand spread of Gujarati cuisine can be glimpsed and savoured in the very popular "Gujarati Thali" a large silver platter consisting of innumerable bowls full of vegetable curries, dals or lentil based gravies, a variety of breads, savouries - crisp spicy fried farsans, sweetmeats and an amazing range of sweet and sour chutneys and pickles. The entire meal including the vegetables and dals (curried lentils) achieves a delicate balance of flavours – sweet and sour, salty and spicy, crisp and soft, low fat and deep-fried!
Some of the well-known Gujarati delicacies are Paunk (combination of various roasted cereals), undhyoo (a speciality of potatoes, sweet potatoes, brinjals and broad beans baked in an earthenware pot in a mud oven), kadi (a curry of yogurt and chopped vegetables), khamam dhokla (a salty, sweet-and-sour cake made from chickpea flour), shrikhand (a dessert made from yoghurt spiced with saffron, nuts, cardamom and dry fruit) and doodh pak (a dessert of thick sweetened milk with dry fruit and nuts).
METHODS
The state of Gujarat is renowned for sophisticated, light, vegetarian meals and there are slight variations in eating habits and modes of preparation in its three component regions.

Kathiawari and Kutch food both use red chili powder to make the cuisine spicy. The cuisine in south Gujarat too, is spicy but here green chilies add 'life' to the food. The Suratis also use far more sugar in their cooking and as a result the cuisine has a sweet, tangy flavor.
SPECIALITIES
A Kathiawari favorite is debra. Made with wheat flour mixed with spinach, green chilies, a dollop of yogurt and a pinch of salt and sugar, these are eaten with chudo-a thick sweet chutney made with raw man-goes, cardamoms, cloves, saffron and sugar. Yet another specialty is methia masala, a dry powder made from fenugreek seeds, chili powder and salt. This is sprinkled over raw vegetables and salads for a piquant flavor. A peanut fudge made from gur is another specialty, which is quite delicious.

In Gujarat, during winter when green vegetables are available in plenty, a delicious vegetable concoction called undhyoo is made using potato, brinjal, and green beans amongst several other vegetables. Paunk, another winter favorite in this region, is a dish that is a blend of tender, roasted cereal, jowar, and sev (a type of farsan), savory twists, garlic chutney and sugar balls.

Gujarati specialties like the nankhatais, kesar biscuits, khari biscuits, ghebar, gharis, a rich, round sweet made with condensed milk, ghee and dry fruit and the saglu baglu mithai are sold in bakeries and confectionery shops in Surat.

The main dish of Kutch cuisine is the khichdi, a simple lentil and rice mixture. It is eaten with kadhi-a savory curry made with yogurt using bay leaves, ginger, chilies and finely chopped vegetables as garnishing-onions and pickle.

Using the same lentils and rice, Kutchi kitchens produce delectable items like the khaman dhokla, a salty steamed cake made from chickpea flour; doodha pak, sweet, thickened milk confectioned with nuts, and srikhand, a dessert made of yogurt, flavored with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. These three delicacies have made their way into the favorites list of the rest of India too and can be found in restaurants all over the country.

In contrast to the majority Hindus who are pure vegetarians, the Bohras, a community of Muslim traders, are famous for their beef preparations called malai tikka and malai wa khalija. An exclusive beef dish is the sagle bagla - exclusive because it is available only in a particular shop in Surat.

HOW TO EAT
Faithful to Mahatma Gandhi's philosophy of "simple living, high thinking" and abhorrence of western customs, even the richest families in the state believe in eating seated on the floor. In all the three regions, dining tables are scarcely seen and food is served in thalis, to people sitting cross-legged on the floor. Being a food that is basically rather bland, the dishes are pepped up with plenty hot pickles and chutneys that accompany all meals.

The Bohras set out dishes on a large metal plate, thali, mounted on a low stool around which eight to ten people can be seated.

For a taste of traditional Gujarati cuisine, one has to try the typical Gujarati thali that consists of one variety of dal, Kadhi (curd preparation), two to three vegetables and pulses, salad savories, sweets, puri or chappati, rice chutneys, pickles and papad.


MENU

Chaas
Gujarati Kadhi
Undhia
Achaari Paneer /Theplaas
Trevti dal/Bhakri
Gujarathi Khattai Aloo
Peela Bhat
Makai na bharta
Papaya Salaad
Shrikhand

Chaas
Ingredients:
Buttermilk 4 litres
Oil 30 ml
Mustard seeds 30 g
Curry leaves 1 big bunch
Ginger 50 g
Asafetida 5 g
Green chillies 30 g
Salt to taste
Coriander leaves 1 bunch
Mint leaves 1 bunch
Method:
• Pour the yoghurt, add ginger, green chillies, little curry leaves and coriander leaves chopped finely and salt to taste into a food processor and blend well.
• In a small pan heat the oil. When it is hot add the mustard seeds, remaining curry leaves and asafetida. Remove from the fire and add this to the buttermilk mixture and mix well.
• Serve in glasses.

Gujarati Karhi:
Ingredients:
Bengal gram flour 200 g
Yoghurt, 2 litres
Water 4 litres
Grated ginger 50 g
Green chilli(es) slit 50 g
Sugar 50 g
Mustard seeds 30 g
Cumin seeds 30 g
Asafoetida 5 g
Turmeric 10 g
Ghee 30 g
Red chilli 10 g
Curry leaves 1 bunch
Salt to taste
Coriander leaves 1 bunch

Method
o Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit green chillies, curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
o For the tempering, heat the ghee in a pan for 2 minutes. Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder, chilli powder and fry on low heat for a few seconds.
o Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for few minutes.
o Garnish with finely chopped coriander leaves before serving with steamed rice.

For the Pakhora (optional)

Ingredients:

Bengal gram flour 400 g
Spinach 1 kg
Soda bicarbonate 5 g
Salt to taste
Coriander powder 30 g
Ajwain 15 g
Ginger, julienne 50 g
Green chillies 50 g
Oil 1 litre
Method:
• Mix all the ingredients together, add little water and mix well.
• Heat oil in a kadai and drop spoonfuls of the batter.
• Deep fry over medium heat until golden.
• Remove to an absorbent paper to drain the excess fat and add to the boiling kadhi.
.
Theplaas
Ingredients
Wheat flour 1 kg
Gramflour 250 g
Red chilli powder 20 g
Turmeric powder 10 g
Salt to taste
Asafetida 15 g
Cumin seeds 30 g
Sesame seeds 30 g
Oil 100 ml
Oil for shallow frying 300 ml

Method
• Mix all ingredients except oil for shallow frying.
• Use a little water and knead a soft pliable dough .
• Divide dough into even shape, roll each into a 5" round.
• Sprinkle flour over chappati while rolling, for ease.
• Place on a hot griddle, roast and drizzle oil, to shallow fry.
• Repeat for other side. Repeat for remaining dough.
• Serve hot with chunda (refer pickles) or other pickle or curds.
• Equally tasty when cold too.
Trevti dal
Ingredients:

Bengal gram dal 250 g
Green gram dal 250 g
Red gram dal 250 g
Ginger 50 g
Green chillies 50 g
Onions 250 g
Tomatoes 250 g
Garlic 100 g
Salt to taste
Turmeric powder 15 g
Oil 100 ml
Lemon Juice 6 nos
Corainder leaves 1 bunch

Tempering:

Dry red chillies 10 g
Cloves 10 g
Bay leaves 5 g
Asafoetida 5 g

Method:

• Soak all the dals for one hour and pressure cook the dals. Keep aside.
• Heat oil in a pan, add the spices and fry until they turn brown.
• Add chopped ginger, garlic, chillies and fry for 4-5 minutes.
• Add onions and tomatoes, salt, turmeric powder and cook until done.
• Mash the dals. Add the dals with water. Simmer the flame and let the dal boil for few minutes.
• Add the lemon juice, corainder leaves and stir well.
• Serve hot with rice and papads.
Makai na bharta

Fresh corns 1 kg
Onions 250 g
Tomatoes 250 g
Green chillies 50 g
Coriander leaves 1 bunch
Coriander powder 30 g
Red chilli powder 30 g
Turmeric powder 5 g
Garam masala powder 15 g
cumin seeds 15 g
Oil 50 ml
Salt to taste


Method

• Boil the whole corn, take off the niblets and grind it coarsely in a blender.
• Finely chop the onions, tomatoes and green chillies.
• Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
• Add the chopped onions, green chillies and stir fry till light brown.
• Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
• Stir fry for few seconds and then add the chopped tomatoes, cook till they are soft and add corn, salt and little water.
• Stir fry for another 5-10 minutes.
• Serve hot decorated with cut coriander.
Dhokla
Gram flour 1 kg
Water 1 ltire
Sugar 50 g
Citric acid 15 g
Soda bicarb/Eno salt 25 g
Green chillies 15 g
Ginger grated 15 g
Salt to taste
• For Tempering
Coconut grated 2 nos
Coriander chopped 1 bunch
Mustard seeds 30 g
Oil. 50 ml.
Method
o Mix gram flour, oil, salt, sugar, chilly powder(optional), citric acid and then add boiled water enough to make a thick paste and mix them well
o Then, take a vessel which can fit in steamer or pressure cooker and grease it with oil, and then add soda or eno to the gram paste and stir well and pour into prepared tin before the foam goes down
o Steam cook it for 45 minutes on medium low flame (but keep it for 2-3 minutes on medium high flame).
o After it is ready take it out let it cool for 5 minutes.
o In the mean time take a pan and pour 2tbsp. of oil in it and then add mustard seeds
o When the seeds splutters, add curry leaves, hing, sesame seeds(optional) and green chillies to it.
o Then, pour the khatta mixture over the dhokla (to keep it moist) and cut into square pieces and pour the oil in the pan over the khaman.
o And then garnish it with chopped coriander leaves and shredded coconut and serve with green chutney.

Undhia
Ingredients

Mixed vegetables 2 kg
Spring onions ½ kg
Coriander-chopped fine 1 bunch
Cumin seeds 15 g
Powdered coriander 50 g
Chilli powder 30 g
Turmeric 10 g
Salt to taste
Oil 100 ml
Small muthias (make a dough with besan, methi, seasoning, a little ghee. Make small round flat shapes and fry)
(Mixed vegetables are yam, potato, raw banana, broad beans, egg-plants, peas)

• Grind Together
Grated coconut 1 no
Chopped garlic 50 g
Chopped ginger 50 g
Green chillies 50 g
Method
o Heat oil and add the cumin seeds. Add garlic and the ground ingredients and stir fry.
o Add coriander powder, chilli powder, turmeric and the salt.
o Stir fry till the fat separates and add the parboiled vegetables. Turn around a few times over high heat and then lower the heat and let it cook till all the vegetables are tender (takes approx. 45 minutes.).
• Add muthias and simmer for about 15 minutes more and serve hot.


Achaari paneer

Ingredients
Paneer 1 kg
Sauf 30 g
Mustard seeds 30 g
Methi dana 15 g
Kalonji 10 g
Jeera 30 g
Garlic 50 g
Ginger 30 g
Curd 300 g
Oil 150 ml
Onion 250 g
Green chilli 30 g
Haldi 10 g
Amchur powder 30 g
Slit green chillies 50 g
Salt to taste

Method:-
• Cut paneer into rectangular pieces.
• Collect all seeds-saunf, mustard seeds, methi dana, kalonji and jeera together.
• Crush garlic and ginger and keep aside.
• Heat oil. Add the collected seeds together to the hot oil. Let them crackle for a minute.
• Add onions and chopped green chillies. Cook till onions turn golden brown.
• Add haldi and crushed garlic-ginger paste. Cook for a minute.
• Beat curd with a spoon till smooth. Add gradually and keep stirring. Add dried mango pdr and salt. Cook till the curd dries up a little.


Peela bhat

Ingredients:

Basmati rice 3 kg
Ghee 200 g
Cloves 10 g
Cinnamon 10 g
Turmeric 30 g
Salt to taste
Method:

• Heat the ghee, add the cloves and cinnamon, sauté and add the rice, sauté.
• Add the turmeric, boiling water and salt and cook till done and serve with kadhi.


Bhakri
Ingredients

Whole wheat flour 3 kg
Ghee ¼ kg
Cumin seeds 50 g
Carom seeds 30 g
Salt to taste

Method:
• Combine the flour, ghee, cumin seeds, salt and mix well.
• Add enough water and knead into a firm dough. Keep aside for 15 to 20 minutes. Divide into equal portions.
• Roll out each portion into a 100 mm. (4") diameter round.
• Roast each round on both sides on a tava till golden brown, putting light pressure on the bhakhri so that the insides cook evenly.
• Serve hot with any vegetable of your choice

.
Gujarati khattai alu
Ingredients:

Floury potatoes 1 ½ kg
Tamarind pulp 50 g
Brown sugar 100 g
Ghee or oil 150 ml
Black mustard seeds 30 g
Turmeric 10 g
Chili powder 15 g
Ground coriander 30 g
Ground cumin 10 g
Salt to taste
Green chilies, 50 g
Desiccated coconut 1 no or 300 g

Method:
• Peel and dice potatoes.
• Soak tamarind in hot water for 5 minutes and then squeeze it firmly to extract all the juice and strain the liquid through a sieve. Dissolve the sugar in the liquid.
• Heat the ghee or oil and fry the mustard seeds until they pop.
• Add the turmeric, chili powder, coarse coriander and cumin powder and fry for about few minutes on low. Add the potatoes and toss for about a minute.
• Sprinkle with salt and little water, cover tightly and cook on a very low flame for about 15 minutes.
• Add the tamarind juice, sliced chilies and coconut and stir well.
• Cover and cook for about 10-15 minutes or until the potatoes are cooked through.
• Serve hot with rice or chapattis.

Papaya salad

Ingredients:

Raw papaya 1 kg
Lemon juice 8 nos
Peanuts 200 g
Coriander leaves 1 bunch
Green chillies 50 g
Sugar 50 g
Salt to taste

Tempering:
Mustard 15 g
Cumin seeds 15 g
Asafetida 5 g
Oil 30 ml


Method:

• Heat the oil; add the asafetida, cumin seeds and mustard seeds and green chillies and sauté.
• Add the grated papaya, sugar, peanuts, lemon juice, coriander leaves and salt and mix thoroughly and remove from heat. Keep aside to cool.
• Serve cold as an accompaniment

Shrikhand
Ingredients

Hung curds 3 litres
Sugar-powdered ½ kg
Elaichi powder 10 g
Saffron(optional) 1 box

Method
• Hang the yoghurt overnight in a strainer lined with a thin cloth and leave to drain the extra water.
• Transfer the hung curd into a mixing bowl start sieving the hung curd by adding sugar little by little and collect it into a clean vessel.
• Mix in half the elaichi and soaked saffron in milk well till smooth
• Transfer on to a serving bowl and garnish with the rest of the elaichi powder and saffron strands.
• Leave to set in the refrigerator, chilling for at least 2 hours and serve.

Gujarathi Cuisine - III Sem F & B Production Practicals on 6th & 7th of August 2007

GUJARATHI CUISINE

Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Northwest Region of India. It is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes and caste. Mainly vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes, it is also very hygienic and high in food safety. Many gujurati dishes have a beld of sweetness. Dishes are not too sweet, but some are a bit sweeter then other other parts of India.
Staples include salad, homemade pickles, Khichdi (rice and lentil or rice and mung daal), and chhaas (buttermilk). Main dishes are based on steamed vegetables and dals that are added to a vaghaar, which is a mixture of spices sterilised in hot oil that is adjusted for the digestive qualities of the main ingredient. Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) under the shade. It is common to add a little sugar or jaggery to some of the sabzi/shaak and daal. The sweet flavour of these dishes is believed to neutralize the slightly salty taste of the water.
The cuisine changes with the seasonal availability of vegetables and, in knowledgeable families, the spices also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk and dried fruits, and nuts, are commonplace.
In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes, which has led to increased incidence of Western diseases. There are many chefs who have came up with ultimate fusion of Western and Gujrati food.
Sweets made from such ingredients as local sugar cane, jaggery, milk, almonds, and pistachios were originally served at weddings and family occasions as an instant energy booster for relations travelling long distances to attend. They are now being enjoyed every day by those with sedentary occupations.

Almost always strictly vegetarian, Gujarathi cuisine is unlike any other Indian cuisine. The difference lies in the unusual blending of the sweet with the savoury into a harmonious whole. Even though the state of Gujarat has absorbed many outside influences down the ages, the cuisine has remained much the same. The grand spread of Gujarati cuisine can be glimpsed and savoured in the very popular "Gujarati Thali" a large silver platter consisting of innumerable bowls full of vegetable curries, dals or lentil based gravies, a variety of breads, savouries - crisp spicy fried farsans, sweetmeats and an amazing range of sweet and sour chutneys and pickles. The entire meal including the vegetables and dals (curried lentils) achieves a delicate balance of flavours – sweet and sour, salty and spicy, crisp and soft, low fat and deep-fried!
Some of the well-known Gujarati delicacies are Paunk (combination of various roasted cereals), undhyoo (a speciality of potatoes, sweet potatoes, brinjals and broad beans baked in an earthenware pot in a mud oven), kadi (a curry of yogurt and chopped vegetables), khamam dhokla (a salty, sweet-and-sour cake made from chickpea flour), shrikhand (a dessert made from yoghurt spiced with saffron, nuts, cardamom and dry fruit) and doodh pak (a dessert of thick sweetened milk with dry fruit and nuts).
METHODS
The state of Gujarat is renowned for sophisticated, light, vegetarian meals and there are slight variations in eating habits and modes of preparation in its three component regions.

Kathiawari and Kutch food both use red chili powder to make the cuisine spicy. The cuisine in south Gujarat too, is spicy but here green chilies add 'life' to the food. The Suratis also use far more sugar in their cooking and as a result the cuisine has a sweet, tangy flavor.
SPECIALITIES
A Kathiawari favorite is debra. Made with wheat flour mixed with spinach, green chilies, a dollop of yogurt and a pinch of salt and sugar, these are eaten with chudo-a thick sweet chutney made with raw man-goes, cardamoms, cloves, saffron and sugar. Yet another specialty is methia masala, a dry powder made from fenugreek seeds, chili powder and salt. This is sprinkled over raw vegetables and salads for a piquant flavor. A peanut fudge made from gur is another specialty, which is quite delicious.

In Gujarat, during winter when green vegetables are available in plenty, a delicious vegetable concoction called undhyoo is made using potato, brinjal, and green beans amongst several other vegetables. Paunk, another winter favorite in this region, is a dish that is a blend of tender, roasted cereal, jowar, and sev (a type of farsan), savory twists, garlic chutney and sugar balls.

Gujarati specialties like the nankhatais, kesar biscuits, khari biscuits, ghebar, gharis, a rich, round sweet made with condensed milk, ghee and dry fruit and the saglu baglu mithai are sold in bakeries and confectionery shops in Surat.

The main dish of Kutch cuisine is the khichdi, a simple lentil and rice mixture. It is eaten with kadhi-a savory curry made with yogurt using bay leaves, ginger, chilies and finely chopped vegetables as garnishing-onions and pickle.

Using the same lentils and rice, Kutchi kitchens produce delectable items like the khaman dhokla, a salty steamed cake made from chickpea flour; doodha pak, sweet, thickened milk confectioned with nuts, and srikhand, a dessert made of yogurt, flavored with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. These three delicacies have made their way into the favorites list of the rest of India too and can be found in restaurants all over the country.

In contrast to the majority Hindus who are pure vegetarians, the Bohras, a community of Muslim traders, are famous for their beef preparations called malai tikka and malai wa khalija. An exclusive beef dish is the sagle bagla - exclusive because it is available only in a particular shop in Surat.

HOW TO EAT
Faithful to Mahatma Gandhi's philosophy of "simple living, high thinking" and abhorrence of western customs, even the richest families in the state believe in eating seated on the floor. In all the three regions, dining tables are scarcely seen and food is served in thalis, to people sitting cross-legged on the floor. Being a food that is basically rather bland, the dishes are pepped up with plenty hot pickles and chutneys that accompany all meals.

The Bohras set out dishes on a large metal plate, thali, mounted on a low stool around which eight to ten people can be seated.

For a taste of traditional Gujarati cuisine, one has to try the typical Gujarati thali that consists of one variety of dal, Kadhi (curd preparation), two to three vegetables and pulses, salad savories, sweets, puri or chappati, rice chutneys, pickles and papad.


MENU

Chaas
Gujarati Kadhi
Undhia
Achaari Paneer /Theplaas
Trevti dal/Bhakri
Gujarathi Khattai Aloo
Peela Bhat
Makai na bharta
Papaya Salaad
Shrikhand

Chaas
Ingredients:
Buttermilk 4 litres
Oil 30 ml
Mustard seeds 30 g
Curry leaves 1 big bunch
Ginger 50 g
Asafetida 5 g
Green chillies 30 g
Salt to taste
Coriander leaves 1 bunch
Mint leaves 1 bunch
Method:
• Pour the yoghurt, add ginger, green chillies, little curry leaves and coriander leaves chopped finely and salt to taste into a food processor and blend well.
• In a small pan heat the oil. When it is hot add the mustard seeds, remaining curry leaves and asafetida. Remove from the fire and add this to the buttermilk mixture and mix well.
• Serve in glasses.

Gujarati Karhi:
Ingredients:
Bengal gram flour 200 g
Yoghurt, 2 litres
Water 4 litres
Grated ginger 50 g
Green chilli(es) slit 50 g
Sugar 50 g
Mustard seeds 30 g
Cumin seeds 30 g
Asafoetida 5 g
Turmeric 10 g
Ghee 30 g
Red chilli 10 g
Curry leaves 1 bunch
Salt to taste
Coriander leaves 1 bunch

Method
o Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit green chillies, curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
o For the tempering, heat the ghee in a pan for 2 minutes. Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder, chilli powder and fry on low heat for a few seconds.
o Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for few minutes.
o Garnish with finely chopped coriander leaves before serving with steamed rice.

For the Pakhora (optional)

Ingredients:

Bengal gram flour 400 g
Spinach 1 kg
Soda bicarbonate 5 g
Salt to taste
Coriander powder 30 g
Ajwain 15 g
Ginger, julienne 50 g
Green chillies 50 g
Oil 1 litre
Method:
• Mix all the ingredients together, add little water and mix well.
• Heat oil in a kadai and drop spoonfuls of the batter.
• Deep fry over medium heat until golden.
• Remove to an absorbent paper to drain the excess fat and add to the boiling kadhi.
.
Theplaas
Ingredients
Wheat flour 1 kg
Gramflour 250 g
Red chilli powder 20 g
Turmeric powder 10 g
Salt to taste
Asafetida 15 g
Cumin seeds 30 g
Sesame seeds 30 g
Oil 100 ml
Oil for shallow frying 300 ml

Method
• Mix all ingredients except oil for shallow frying.
• Use a little water and knead a soft pliable dough .
• Divide dough into even shape, roll each into a 5" round.
• Sprinkle flour over chappati while rolling, for ease.
• Place on a hot griddle, roast and drizzle oil, to shallow fry.
• Repeat for other side. Repeat for remaining dough.
• Serve hot with chunda (refer pickles) or other pickle or curds.
• Equally tasty when cold too.
Trevti dal
Ingredients:

Bengal gram dal 250 g
Green gram dal 250 g
Red gram dal 250 g
Ginger 50 g
Green chillies 50 g
Onions 250 g
Tomatoes 250 g
Garlic 100 g
Salt to taste
Turmeric powder 15 g
Oil 100 ml
Lemon Juice 6 nos
Corainder leaves 1 bunch

Tempering:

Dry red chillies 10 g
Cloves 10 g
Bay leaves 5 g
Asafoetida 5 g

Method:

• Soak all the dals for one hour and pressure cook the dals. Keep aside.
• Heat oil in a pan, add the spices and fry until they turn brown.
• Add chopped ginger, garlic, chillies and fry for 4-5 minutes.
• Add onions and tomatoes, salt, turmeric powder and cook until done.
• Mash the dals. Add the dals with water. Simmer the flame and let the dal boil for few minutes.
• Add the lemon juice, corainder leaves and stir well.
• Serve hot with rice and papads.
Makai na bharta

Fresh corns 1 kg
Onions 250 g
Tomatoes 250 g
Green chillies 50 g
Coriander leaves 1 bunch
Coriander powder 30 g
Red chilli powder 30 g
Turmeric powder 5 g
Garam masala powder 15 g
cumin seeds 15 g
Oil 50 ml
Salt to taste


Method

• Boil the whole corn, take off the niblets and grind it coarsely in a blender.
• Finely chop the onions, tomatoes and green chillies.
• Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
• Add the chopped onions, green chillies and stir fry till light brown.
• Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
• Stir fry for few seconds and then add the chopped tomatoes, cook till they are soft and add corn, salt and little water.
• Stir fry for another 5-10 minutes.
• Serve hot decorated with cut coriander.
Dhokla
Gram flour 1 kg
Water 1 ltire
Sugar 50 g
Citric acid 15 g
Soda bicarb/Eno salt 25 g
Green chillies 15 g
Ginger grated 15 g
Salt to taste
• For Tempering
Coconut grated 2 nos
Coriander chopped 1 bunch
Mustard seeds 30 g
Oil. 50 ml.
Method
o Mix gram flour, oil, salt, sugar, chilly powder(optional), citric acid and then add boiled water enough to make a thick paste and mix them well
o Then, take a vessel which can fit in steamer or pressure cooker and grease it with oil, and then add soda or eno to the gram paste and stir well and pour into prepared tin before the foam goes down
o Steam cook it for 45 minutes on medium low flame (but keep it for 2-3 minutes on medium high flame).
o After it is ready take it out let it cool for 5 minutes.
o In the mean time take a pan and pour 2tbsp. of oil in it and then add mustard seeds
o When the seeds splutters, add curry leaves, hing, sesame seeds(optional) and green chillies to it.
o Then, pour the khatta mixture over the dhokla (to keep it moist) and cut into square pieces and pour the oil in the pan over the khaman.
o And then garnish it with chopped coriander leaves and shredded coconut and serve with green chutney.

Undhia
Ingredients

Mixed vegetables 2 kg
Spring onions ½ kg
Coriander-chopped fine 1 bunch
Cumin seeds 15 g
Powdered coriander 50 g
Chilli powder 30 g
Turmeric 10 g
Salt to taste
Oil 100 ml
Small muthias (make a dough with besan, methi, seasoning, a little ghee. Make small round flat shapes and fry)
(Mixed vegetables are yam, potato, raw banana, broad beans, egg-plants, peas)

• Grind Together
Grated coconut 1 no
Chopped garlic 50 g
Chopped ginger 50 g
Green chillies 50 g
Method
o Heat oil and add the cumin seeds. Add garlic and the ground ingredients and stir fry.
o Add coriander powder, chilli powder, turmeric and the salt.
o Stir fry till the fat separates and add the parboiled vegetables. Turn around a few times over high heat and then lower the heat and let it cook till all the vegetables are tender (takes approx. 45 minutes.).
• Add muthias and simmer for about 15 minutes more and serve hot.


Achaari paneer

Ingredients
Paneer 1 kg
Sauf 30 g
Mustard seeds 30 g
Methi dana 15 g
Kalonji 10 g
Jeera 30 g
Garlic 50 g
Ginger 30 g
Curd 300 g
Oil 150 ml
Onion 250 g
Green chilli 30 g
Haldi 10 g
Amchur powder 30 g
Slit green chillies 50 g
Salt to taste

Method:-
• Cut paneer into rectangular pieces.
• Collect all seeds-saunf, mustard seeds, methi dana, kalonji and jeera together.
• Crush garlic and ginger and keep aside.
• Heat oil. Add the collected seeds together to the hot oil. Let them crackle for a minute.
• Add onions and chopped green chillies. Cook till onions turn golden brown.
• Add haldi and crushed garlic-ginger paste. Cook for a minute.
• Beat curd with a spoon till smooth. Add gradually and keep stirring. Add dried mango pdr and salt. Cook till the curd dries up a little.


Peela bhat

Ingredients:

Basmati rice 3 kg
Ghee 200 g
Cloves 10 g
Cinnamon 10 g
Turmeric 30 g
Salt to taste
Method:

• Heat the ghee, add the cloves and cinnamon, sauté and add the rice, sauté.
• Add the turmeric, boiling water and salt and cook till done and serve with kadhi.


Bhakri
Ingredients

Whole wheat flour 3 kg
Ghee ¼ kg
Cumin seeds 50 g
Carom seeds 30 g
Salt to taste

Method:
• Combine the flour, ghee, cumin seeds, salt and mix well.
• Add enough water and knead into a firm dough. Keep aside for 15 to 20 minutes. Divide into equal portions.
• Roll out each portion into a 100 mm. (4") diameter round.
• Roast each round on both sides on a tava till golden brown, putting light pressure on the bhakhri so that the insides cook evenly.
• Serve hot with any vegetable of your choice

.
Gujarati khattai alu
Ingredients:

Floury potatoes 1 ½ kg
Tamarind pulp 50 g
Brown sugar 100 g
Ghee or oil 150 ml
Black mustard seeds 30 g
Turmeric 10 g
Chili powder 15 g
Ground coriander 30 g
Ground cumin 10 g
Salt to taste
Green chilies, 50 g
Desiccated coconut 1 no or 300 g

Method:
• Peel and dice potatoes.
• Soak tamarind in hot water for 5 minutes and then squeeze it firmly to extract all the juice and strain the liquid through a sieve. Dissolve the sugar in the liquid.
• Heat the ghee or oil and fry the mustard seeds until they pop.
• Add the turmeric, chili powder, coarse coriander and cumin powder and fry for about few minutes on low. Add the potatoes and toss for about a minute.
• Sprinkle with salt and little water, cover tightly and cook on a very low flame for about 15 minutes.
• Add the tamarind juice, sliced chilies and coconut and stir well.
• Cover and cook for about 10-15 minutes or until the potatoes are cooked through.
• Serve hot with rice or chapattis.

Papaya salad

Ingredients:

Raw papaya 1 kg
Lemon juice 8 nos
Peanuts 200 g
Coriander leaves 1 bunch
Green chillies 50 g
Sugar 50 g
Salt to taste

Tempering:
Mustard 15 g
Cumin seeds 15 g
Asafetida 5 g
Oil 30 ml


Method:

• Heat the oil; add the asafetida, cumin seeds and mustard seeds and green chillies and sauté.
• Add the grated papaya, sugar, peanuts, lemon juice, coriander leaves and salt and mix thoroughly and remove from heat. Keep aside to cool.
• Serve cold as an accompaniment

Shrikhand
Ingredients

Hung curds 3 litres
Sugar-powdered ½ kg
Elaichi powder 10 g
Saffron(optional) 1 box

Method
• Hang the yoghurt overnight in a strainer lined with a thin cloth and leave to drain the extra water.
• Transfer the hung curd into a mixing bowl start sieving the hung curd by adding sugar little by little and collect it into a clean vessel.
• Mix in half the elaichi and soaked saffron in milk well till smooth
• Transfer on to a serving bowl and garnish with the rest of the elaichi powder and saffron strands.
• Leave to set in the refrigerator, chilling for at least 2 hours and serve.

MENU VI - III Semester BHM, Food and Beverage Production Practicals on 30th & 31st July 2007

PUNJABI CUISINE
Punjabi people are robust people with robust appetites and their food is like the Punjabis themselves, simple, sizeable and hearty with no unnecessary frills or exotic accompaniments. The Punjabi tandoori cooking is celebrated as one of the most popular cuisines throughout the world. Huge earthen ovens are half buried in the ground and heated with a coal fire lit below it. Marinated meat, chicken, fish, paneer, rotis and naans of many types are cooked in this novel oven and the results are absolutely scrumptious!

Punjab has imbibed some aspects of its cuisine from external influences. Connoisseurs of the cuisine say that the gravy component of Punjabi cuisine came from the Mughals. The most popular example is the murg makhani. It served the state well to combine this influence in its cooking since it had a lot of pure ghee and butter. Murg makhani also provided a balance to tandoori chicken, which was dry because it was charcoal cooked. Nans and parathas, rotis made of maize flour are typical Punjabi breads. Of course, over the years the roti has been modified to add more variety, so there is the rumali roti, the naan and the laccha parathas, all cooked in the tandoor.

Winter, in Punjab, brings in the season of the famous makki ki roti(maize flour bread) and sarson ka saag(mustard leaf gravy). No meal is complete without a serving of lassi( sweet or salted drink made with curd) or fresh curd and white butter which is consumed in large quantities. The other popular dishes, which belong exclusively to Punjab, are ma ki dal, rajma (kidney beans) and stuffed parathas.
In a vastly diverse country like India, every region has something typical to offer whether it is in clothes or in food or in its music, dance and art.
Punjab, the land of milk and honey, boasts of a robust climate where the agricultural revolution has reaped rich dividends. The land of plenty has a cuisine, which caters to the characteristic needs of the people.
Punjabi cuisine is not subtle in its flavor. There are no intricate marinades or exotic sauces but it has full-bodied masalas (spices) cooked with liberal amount of desi ghee (clarified butter) always served with a liberal helping of butter or cream. Milk and its products are an essential part of every day cookery, curd and buttermilk are also an essential concomitant with every Punjabi meal.
A predominantly wheat eating people, the Punjabis cook rice only on special occasions. It’s never eaten plain or steamed, for steamed rice implies that somebody is sick. Rice is eaten always with a Bagar (flavoring) of cumin or fried onions with Rajma or Kadhi, Rajma with rice or rice with Kadhi is eaten or holidays or on festive days. In winter rice is cooked with Gur or with peas called matarwale chawal or as a delicacy called Rao Ki Kheer which is rice cooked on very slow fire for hours together with sugar cane juice.
In Punjab itself, there are differences in flavors and style. For example, people around Amritsar prefer well-fried stuffed paraunthas and milk sweets. The people of Doaba region eat more of them; in the Malwa region Bajra (ground maize) khitchadi (kedgeree) is a delicacy. There are a course certain dishes, which are part and parcel of Punjab, and their very mention conjures up the rich flavor of the state. Mah ki Dal, Sarson Ka Saag and Makkee Ki Roti, meat curry like Roghan Josh and stuffed paraunthas can be found in no other state except Punjab. The food is suitable for these who burn up a lot of calories while working in the fields and tilling their small acres. For the urban folk, however, eating even one dish is enough because life in the cities is so sedentary. The main masala in a Punjabi dish consists of onion, garlic, ginger and a lot of tomatoes fried in pure ghee
An average day’s meal would generally comprise :
BREAKFAST
Stuffed Alloo Mattar (potatoes and peas) Paraunthas and a glass of butter milk.
LUNCH
Sarson Ka Saag and Makki Ki Roti with onion Chutney.
DINNER
Mah Ki Dal, Bhunna Gosht, Tandoori Roti and Dahi Raita.
The food of Punjab is meant for the strong-hearted. It is rich in flavours and has a liberal dose of ghee (clarified butter) and spices. Punjab has an abundance of milk and therefore milk products are an important part of daily diet. No meal is complete without large glassfuls of butter milk or lassi (yoghurt drink). The people of this region are largely wheat eaters and have developed variations of breads including the stuffed aloo paratha (potato bread) and the makke ki roti (maize bread). Vegetarian delights such as sarson saag (mustard leaf curry), rajma-chawal (kidney beans with steamed rice) and Kadhi (gram flour and yoghurt curry) are the most popular Punjabi dishes. Punjabis have also created a combination of the northwest frontier cuisine and Mughlai recipes to present rich poultry and mutton dishes. The ubiquitous ‘tandoori chicken’ is a great favourite!
Punjabi cuisine can be non-vegetarian or completely vegetarian. The level of spices can vary from minimal to very prevalent. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Rao Ki Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.
Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Maha Di Dal and Saron Da Saag (Sarson Ka Saag).saag is especially hard work to make, as it's made out of the mustard plant, (the top half - seeds - are made into mustard, and the bottom half is what saag is made of) you have to grind it (ghoat) and do a lot of other things to it before its made!
The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger.
Hallmarks of Punjabi food
Pulse, bean and / or lentil preparations:
• Dal makhani (ma di dal)
• Dal maharani
• Dal amritsari
• Lobiya (black eyed bean)
• Rajmah( Red kidney bean)
• Punjabi pindi chholey(Whole Bengal gram)
• Punj ratani dal (mixtures of 5 lentils) etc...
These are generally soaked overnight or for at least 8 hours and gently simmered on the embers of a tandoor (A clay oven of the shape of a horizontally sliced pot) along with ginger, garlic and a few other garam masala (whole spices like cardamom, cinnamon, mace, and bay leaf).
These are then combined with a tangy masala base which could include tomato or dried mango (aam choor powder) or even pomegranate seeds (anar dana). The character typical to the bean or whole lentil preparation is that the shape is retained intact, but the gentlest pressure would make it into a paste.
Dollops of cream and butter provide for the rich finishing touch. Garnishing is usually with shredded coriander leaves and juliennes of ginger.
Bread preparations
The Punjabi breads are generally flat breads; only a few varieties are raised breads. The breads may be made of different types of flour and can be made in various ways:
1. Baked in the tandoor like naan, tandoori roti, kulcha, lachha paratha
2. Dry baked on the tava (Indian griddle) like phulka or chappati, jowar ki roti, baajre ki roti and the very famous makke ki roti (these are also smeared with ghee or white butter)
3. Shallow fried like paratha, aloo or mooli paratha
4. Deep fried like puri and bhatoora
5. Missi Roti of Punjab is delicious
The tandoor also allows for tasty chicken and meat preparations including seekh kebab, tandoori chicken, reshmi tikka and malai tikka. Patiala Shahi murgh and murgh makhani are among the famous Punjabi dishes.
This is a northern state of India which carries its culture with pride and pomp, with wonderfully bright turbans worn by the gents and equally bright salwar kameezes worn by ladies. The richness of their clothes is reflected in the richness of their jewellery, hospitality, food and festivities. Punjab ! The name is synonymous with luscious gravies, vegetables rich with creamy and aromatic spices. The sweets are lavishly garnished with chopped and slivered and sliced spices, while gravies are made rich by the use of ghee and cream. Their breads like naans, parathas, etc. are soft, buttery and melt in the mouth. Many people abroad identify Indian cuisine with Punjabi food. For them, eating indian food means eating naans, gravied vegetables, curries and pulaos.




MENU
Lassi Patiala
Aloo Tikki / Tamarind Chutney
Dal Makhni
Sarson ka saag / Makki ki Roti
Matar Paneer
Baingan da bhurta
Lauki da raita
Jeera Pulao
Murgh Makhanwala
Gajerala

Lassi Patiala


Ingredients
Fresh curds chilled 4 litres
Sugar 400 g
Powdered cardamom 20 g
Saffron 1 g
Crushed ice 1 kg
Hot milk 1 litre
Method
• Soak saffron in 1 tsp. and rub till dissolved.
• Mix sugar in curds till well dissolved.
• Just before serving combine all ingredients.
• Whip well with a hand or electric beater.
• The lassi is ready when it is light and frothy.
• Serve well chilled.
Aloo tikki
Ingredients:
• Potatoes boiled and grated 3 kg
• White bread 2 loaves
• Green chillies finely chopped 100 g
• Ginger grated 100 g
• Chopped fresh coriander 1 big bunch
• Garam Masala 50 g
• Chaat masala (optional) 20 g
• Roasted cumin powdered 20 g
• Lemon juice 50 ml
• Oil for shallow frying
• Salt to taste

Method:

• Boil potatoes and cool them before grating them.
• Add the rest of the ingredients except the ghee and mix well.
• Flatten them and shape into cutlets or round burger shaped patties and flatten them a bit.
• Heat little oil on a griddle and add 3 to 4 tikkis at a time and let them cook on slow fire till a crisp golden color crust is formed on both the sides.
• Remove on absorbent paper and serve with tamarind chutney.

Tip: Aloo Tikki can be served in a number of ways and one way is to drizzle some green chutney over the tikkis or just plain tamarind chutney and the other is to pour some beaten curd and tamarind chutney with a sprinkling of coriander leaves.

Tamarind chutney
Ingredients:
• Tamarind 200g
• Jaggery 100 g
• Sugar 50 g
• Chilli powder 25 g
• Black pepper powder 15 g
• Roasted cumin powder 25 g
• Cloves 10 g
• Warm water 1 litre
• Vegetable oil 50 ml
• Salt to taste
Method:
• Remove the seeds from tamarind and soak it in water for 20 to 30 minutes.
• Heat oil in a pan and add cloves. Fry for about 30 seconds.
• After half an hour, take out the pulp from the tamarind and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
• Cook the tamarind mixture for 15 minutes on medium. Remove from the gas and let it cool.
• On cooling, blend the contents in a blender (optional)
• Strain and cook until it becomes thick.
Mint chutney
Ingredients:
• Coriander leaves 1 big bunch
• Mint leaves 1 small bunch
• Green chillies 50 g
• Lemon Juice 50 ml (approx)
• Onion 100 g
• Tomato. 100 g
• Ginger 50 g
• Garlic 50 g
• Sugar 50 g
• Salt as per taste
Method:
• Chop the coriander and mint leaves coarsely.
• Put all ingredients in a small blender.
• Blend till smooth or coarse and serve with aloo tikki. if required.
Dal makhani
Ingredients:
• Black urad dal 1 kg
• Rajmah 200 g
• Red chilli Powder 100 g
• Oil 100 g
• Butter 250 g
• Cumin seeds 50 g
• Chopped onion 250 g
• Chopped ginger 100 g
• Chopped garlic 100 g
• Chopped tomatoes 500 g
• Garam masala 50 g
• Fresh cream (malai) 250 g
• Salt to taste
Method:
• Wash and soak black gram dal and rajmah overnight
• Cook the soaked dal and rajmah with salt
• In a thick bottom pan heat oil and butter. Season cumin seeds. Add chopped onions and sauté until golden brown. When it is done, add chopped ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil separates. Add red chilli powder, boiled dal and rajmah and mix well.
• Add garam masala powder to the dal makhani and simmer for 15 minutes. Add fresh cream and let it simmer for 5 minutes. Serve hot with naan or parathas.
Sarson ka Saag
Ingredients
Sarson greens 8 bunches
Spinach 8 bunches
Onion grated ½ kg
Ginger & garlic grated 100 gm
Green chillies 50 g
Lemon juice 100 ml
Salt to taste
Ghee 200 g
Oil 100 ml
Garam masala 50 ml
Maize or wheat flour 100 g
Method
• Chop both greens, wash, drain.
• Heat oil, add both greens, green chillies, stir.
• Add ginger, garlic, stir.
• Add few pinches salt, 1 cup water.
• Pressure cook till done. (2 whistles).
• Mash well.
• Heat ghee in a pan, add onion, saute till brown,
• Add all other ingredients, stir well and cook till oil separates.
• Serve hot with makki ki roti, or paratha.
Makki ki Roti
Ingredients
Maize flour 2 kg
Plain flour 250 g
Oil 250 ml
Salt to taste
Water to knead
Method
• Mix maize flour, oil and salt.
• Knead in a soft pliable dough, adding very little water at a time.
• When the dough is very smooth and soft, bread a lump.
• Shape into a ball, flatten and pat with palm, to make a thin roti.
• Use dry plainflour to help. Or roll with a rolling pin.
• Take care to dust with flour and lift and turn to avoid sticking.
• Place on a heavy iron or earthen griddle and roast till crisp.
• Repeat on both sides. Repeat for all rotis.
• Cover and line with napkins to keep warm.
• Drizzle with ghee or butter if desired.
• Serve hot with sarson ka saag and slice of onion and lime.

Baingan da bhurta
Ingredients
Brinjals large 2 kg
Onions 1 kg
Tomato finely chopped ½ kg
Ginger & garlic grated 100 g
Green chillies 25 g
Cumin seeds 30 g
Red chilli powder 30 g
Dhania powder 30 g
Turmeric powder 10 g
Punjabi garam masala powder 15 g
Salt to taste
Lemon juice 100 ml
Ghee 50 g
Oil 100 g
Method
• Apply oil and grill the brinjals with stems over fire, to burn skin.
• When skin blackens, hold under running water.
• Gently scrub off skin. Mash brinjals and keep it aside
• Heat oil in a heavy kadai. Add cumin seeds, ginger garlic and stirfry for a minute.
• Add onions, chopped green chillies, all dry masalas, except red chilli powder, stir for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
• Simmer for five minutes. Take in serving bowl.
• Just before serving, heat ghee in a small pan.
• Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
• Do not allow the chilli powder to burn.
• Garnish with chopped coriander leaves
Serve hot with tandoori roti, paratha, etc
Paneer matar
Ingredients:
• Paneer 1 kg
• Green peas ½ kg
• Onion ½ kg
• Ginger-garlic paste 150 g
• Yogurt 250 g
• Red chilli powder 100 g
• Coriander powder 150 g
• Cumin powder 15 g
• Tomatoes ½ kg
• Cashew nut paste 200 g
• Garam masala 50 g
• Khoya 200 g
• Cream 250 g
• Green chillies 50 g
• Coriander leaves 1 big bunch
• Saffron (optional) 1 g
• Oil 200 ml
• Salt to taste
Method:
• Make puree out of tomato in a blender.
• Boil the onions in water for few minutes, strain and puree.
• Heat oil in a pan, add ginger-garlic paste stir for few minutes, then add boiled onion paste. Stir for few minutes and add red chilli powder, coriander powder, garam masala and cumin powder. Stir and add tomato puree and salt.
• Cook till oil leaves the masala, add yogurt, cashew paste beaten to a smooth texture and stir.
• Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender.
• Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold and turmeric water.
• Squeeze the paneer and add to the gravy.
• Lastly add the cream, grated khoya and serve hot garnished with fresh coriander leaves and slit green chillies.
Jeera pulao
Ingredients:
• Saffron 1 g
• Basmati rice 4 kg
• Ghee ½ kg
• Bay leaves 10 g
• Cumin seeds 100 g
• Green peas 1 kg
• Green chillies 50 g
• Cashews 200 g
• Raisins 100 g
Method:
• Soak the saffron in little warm milk for an hour.
• Wash the basmati rice and allow soaking for about a half hour. Drain.
• Heat oil to medium high heat, add cumin seeds, whole garam masala, bayleaves, slit green chillies, ginger garlic paste and mint leaves and sauté' till they turn golden brown and then add the drained rice, saute for about five minutes and then add the twice the amount of hot water and cook till done. (When rice is about 1/2 to 3/4 cooked, mix in the saffron milk, nuts, raisins and peas)
• To serve, remove rice to serving dish and fluff with large fork and spoon. Most of the rice grains should be separate. Garnish with chopped coriander leaves and mint leaves
Note: If not using saffron be sure to add about 1 tbsp lemon juice to the soaking rice to maintain the white colour. Also, use vegetable oil in place of ghee.
Lauki ka raita
Ingredients:
• Bottle gourd 4 kg
• Yoghurt 2 litres
• Cumin seeds (roasted) 30 g
• Black salt 10 g
• Salt to taste
• Coriander leaves 1 big bunch
Method:
• Peel, grate and soak bottle gourd in hot water for 5 minutes
• Squeeze out every drop of water and pour the beaten yoghurt over it.
• Temper with cumin seeds, add the salt and black salt and garnish with chopped coriander leaves and serve it chilled
Murgh Makhanwalla

Ingredients
Marinade
Chicken 7 kg
Chilli powder 200 g
Lemon juice 100 g
Yogurt (hung curd) 2 litres
Ginger & garlic paste 250 g
Cumin powder 100 g
Garam masala powder 150 g
Kasoori methi (dried) 100 g
Tandoori color 10 g
Mustard oil 200 ml
Salt to taste


Method
•
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
• Apply a little of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
• Remove whey of yogurt by hanging it in a muslin cloth for 6 – 8 hours
• Mix kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala, crushed dried kasoori methi leaves and cumin powder and mustard oil to the yogurt.
• Apply this marinade onto the chicken pieces and refrigerate for approximately four hours.
• Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done.
• Baste it with butter and cook for another four minutes.

INGREDIENTS FOR THE GRAVY
• Butter ½ kg
• Onion 1 kg
• Garam masala 50 g
• Ginger&garlic paste 100 g
• Green chillies 50 g
• Tomatoes 2 kg
• Chili powder 100 g
• Cashew nuts 250 g
• Dried fenugreek leaves 50 g
• Heavy cream 250 g
• Salt to taste
METHOD
• Melt butter in a medium saucepan over medium heat. Stir in. boiled onion paste, ginger, garlic paste, green chile slits. Saute until brown, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil, reduce heat to low simmer, add fenugreek leaves and add the cashew nut paste, boil for few minutes
• Add the tandoored chicken into the gravy and continue cooking for another 15-20 minutes, or until chicken is no longer pink inside. Stir in fresh cream and serve hot with naan or tandoori roti
.
Gajeralla
Ingredients:
• Juicy orange carrots 5 kg
• Milk 5 litres
• Sugar 2 kg
• Cardamom powder 15 g
• Saffron 1 g
• Ghee 500 g
• Khoya 1 kg
• Almonds, pista 200 g
• Cashews and raisins 200 g
Method:
• Peel and grate carrots
• Put milk and carrots in a heavy saucepan. Boil till thick, stirring occasionally. Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add ghee, cardamom powder and saffron.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out and sprinkle grated khoya.
• Serve hot, decorated with chopped almonds or pista

KASHMIRI CUISINE
The food of Jammu and Kashmir differs from region to region. The Hindu Dogras of Jammu being predominantly vegetarian, eat a staple diet of rice, wheat and beans. The Ladakhis eat rice, wheat, millet, locally produced vegetables and fruits, goat meat and dairy products made from yak milk. The most famous cuisine of the state though is Kashmiri. Dishes are cooked for a long time, so the meats may fully absorb the flavours of the accompanying condiments. The seasons and availability of fresh produce dictates the ingredients, some of which are dried for use in the winter months. The Kashmiri cuisine is essentially meat-based. There is a variation in the different eating habits of the Hindu and Muslim Kashmiris that determines which spices are used and which meats too since beef is prohibited for Hindus. The highlight of Kashmiri cuisine is the formal banquet called "wazawan", which includes a spread of over 36 courses cooked all night long by a team of chefs called ‘wazas’ under the supervision of a ‘Vasta waza’ or master chef, descendants of the cooks of Samarkand. The food is characterised by thick gravies which use liberal quantities of yoghurt, spices and dried fruits, and is usually cooked in ghee (clarified butter) or mustard oil. Saffron, the most expensive spice in the world, is grown locally. It is used extensively to flavour pulaos (rice dish) and sweets. The popular dishes include the starter yakhni, tabaq naat made of fried ribs, dum aloo (steam cooked potato curry), rogan josh made with mutton, gushtaba, a meatball curry, and haleem made from meat and pounded wheat. A Kashmiri meal must end with a cup of ‘Kahva’, green tea flavoured with cardamom and almonds.
Cuisine-I-LazeezKashmir, the land of fruits and nuts is also famous for its well known for flavoursome Kashmiri Cuisines, more for the non-vegetarian dishes. Traditional Kashmiri form of cooking is known as Wazhawan and consists of mostly non-vegetarian dishes. Kashmir serves the choicest selection of vegetarian and non vegetarian food in multiple flavours to suit every pocket. Multihued restaurants are available all along the major spots of Kashmir. The rich and aromatic flavour of the foods suites all the tastes and tongues unique to Kashmiri cuisine. Most Kashmiris including the Brahmins (Kashmiri Pundits) are meat eaters.The foodstuff of the state is characterized by three different styles of cooking ­ the Kashmiri Pundit, the Muslims and the Rajput styles. Though they eat meat, surprisingly, many traditional Kashmiri Pundits don't include garlic and onion to their cooking. One of the distinct characteristics of Kashmiri cuisine is the use of curds in the cooking, giving the dishes a creamy consistency. Kashmiris also use asafetida (Hing) to add flavour to their meat dishes.Saunf (aniseed) and dry ginger are other additive spices used tastefully to enhance the taste of the cuisines. For example some dishes become pungent not because of the use of chillies, but because of dry gingers.

Few other dishes have no spice except a little saunf added to them for flavour. Being the home of saffron, the colourful flavouring agent is used in the pulaos and sweets.Dry fruits are often used in the Kashmiri curries. Walnuts, almonds and raisins are also added to the curries. Ghee is the medium of cooking, probably because the fat is required to impart heat to the body, though mustard oil is also used. Some of the better known dishes are yakhni tabaq naat, which is an exotic dish made of fried ribs and decorated with silver varq, dum aloo, rogan josh, gaustaba which is a light meatball, haleem which is meat pounded with wheat, etcKashmir has developed its own specialties in cooking - its cuisine is unique. Locally grown varieties of rice are sweetly fragrant and very light. All the dishes are built around the main course of rice. The delicious saag, is made from thick-leafed green leafy vegetable called 'hak' that grows throughout the year. Lotus root is also an important produce for boat dwelling people and makes a very good substitute for meat. Fresh vegetables are used in season. Morel mushrooms called as 'guhchi' are harvested and consumed fresh in summer. They are expensive therefore used only for specific occasions such as religious and wedding feasts. Their hearty flavor enlivens pilafs and other meatless dishes. Corn bread is an alternative for rice. The tea in Kashmir is not the one taken by most Indians; rather it is spice scented green tea called "Kahva" poured from a samovar, a large metal kettle.Streams and lakes have influenced the Kashmiri cuisine. Fresh fish is a favorite. Myriad meat dishes are served during the traditional feasts. Lamb and poultry are served as accompaniments. Smoked meat, dried fish and vegetables are stored for use in winter. A special masala 'cake' is made from spice-blends, onions and locally grown chilies that can be stored for longer period of time and used in flavoring curries. Sauces are made from dairy rich products. Kashmiri fare is also influenced by the Mughlai cooking. The fruits and nuts grown from the valley are used lavishly in daily menus.
MENU
Kabargha
Haak
Chuk Nadur / Kamal Kakdi (Lotus Root)
Buza Wangun / Baingan Raita
Dum Aloo / Rumali roti
Razmi gogji (rajma)
Kashmiri Pulao
Mutton Roganjosh
Phirnee



KABARGHA

Ingredients:
Lamb rib chops 4 kg
Ginger powder 100 g
Cayenne pepper 250 g
Black cardamoms 20 g
Green cardamoms 10 g
Cinnamon sticks 20 g
Cloves 10 g
Bay leaves 10 g
Grated nutmeg 10 g
Fennel seeds 100g
Milk 2 litres
Thick, beaten yoghurt 2 litres
Gram flour ½ kg
Oil 1 ½ kg
Salt to taste

Method:
Flatten chops.
Tie spices in a muslin/cheesecloth bag.
Heat the milk.
Add meat, raw papaya paste (optional) and the bag of spices and simmer until liquid evaporates and chops are tender.
Dip each chop in beaten yoghurt, then dip in batter, then fry on both sides in oil.
Serve hot with varq on each chop (Some like to rub garlic on the chops before dipping)
Haak (Kashmiri Spinach)
Ingredients :
Spinach 4 kg
Mustard oil 100 g
Kashmiri garam masala 50 g
Yellow mustard seeds 50 g
Sliced spring onions 1 bunch
Salt to taste

Method
· Remove the tough stalks from the spinach.
· Heat mustard oil in a pan. Season mustard seeds and add Garam masala, spring onion and stir in the spinach until wilted.
· Cook spinach over a medium heat for 10-15 minutes until most of the water has evaporated.
· Do not cover the pan until cooking. Serve hot with phulkas.
DUM ALOO
Ingredients:

Small potatoes 3 kg
Onions ½ kg
Corriander leaves 1 big bunch
Coriander seeds 200 g
Cardamoms (black) 20 g
Cloves 10 g
Black pepper corns 50 g
Cinnamon 20 g
Caraway seeds 50 g
Cardamoms (green) 10 g
Asafetida 10 g
Bay Leaves 10 g
Ginger garlic paste 200 g
Turmeric Powder 15 g
Chilli powder 30 g
Yogurt (curd) 2 litres
Milk 750 g
Ghee/oil 300 ml
Salt to taste

Method:

Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.
Peel off the potatoes and prick it.
Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
Add bay leaves, asafetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
Add the garam masala prepared in step1 to this mixture and saute for 2-3 minutes.
Add turmeric powder, chilli powder and salt. Fry it about a minute.
Now add milk to make the gravy. Then add beaten smooth yogurt and continuously stir it.
Add little water if the gravy is too thick and boil for 5 minutes
Finally add pricked fried potatoes to the gravy and cook till done.
Garnish with chopped coriander leaves and serve hot.
MUTTON ROGANJOSH
Ingredients:
Mutton 4 kg
Onions 1 ½ kg
Ghee ½ kg
Curds 1 ½ litre
Coriander leaves 1 big bunch
Ripe tomatoes 2 kg
Rattanjog 50 g
Chillie powder 100 g
Coriander powder 200 g
Cumin powder 30 g
Garam masala powder 100 g
Saunth and somph powder 50 g each
Poppy seeds 100 g
Cloves 20 g
Cardamoms – green & black 20 g
Cinnamon sticks 20 g
Peppercorns 30 g
Ginger & garlic paste 250 g
Nutmeg 10 g
Blades of mace 10 g
almonds 200 g
Salt to taste
Method:
· Wash and cut the meat into cubes and marinate with half of the yoghurt and little ginger and garlic paste and leave it aside for an hour
· Chop the onions, boil for 10 min, grind and keep it aside
Heat ghee, sauté the rattanjog till the color bleeds, then add the whole garam masala, then add the ginger, garlic, onion paste until brown. Stir in the chopped tomatoes, fry for some time and then add all the spices and fry for 10 minutes.
Add the marinated mutton, fry till brown in color and then add the remaining curds, add salt and fry till ghee floats on the surface.
Lower the fire, put a lid on the dekchi, simmer till mutton is cooked to the desired tenderness and garnish with chopped coriander leaves.
Serve the mutton rogan josh hot with pulao or with phulkas.
Garnish with chopped coriander. Serve hot either with parathas phulkas or Jeera rice.

Razmi gogji (rajma)
Ingredients:
Rajma 1 ½ kg
Onion ½ kg
Tomato 750 g
Green chilli 50 g
Ginger & garlic paste 150 g
Bayleaves 10 g
Whole garam masala 50 g
Kashmiri chilli powder 150 g
Coriander powder 150 g
Garam masala powder 100 g
Vegetable oil 250 ml
Coriander leaves 1 big bunch
Salt to taste
Method:
Soak rajma in water overnight.
Pressure cook rajma until tender.
Chop onion, tomato and green chilli. Grind ginger and garlic and make a paste.
Heat oil in a pan. Add the bay leaves, cloves, black cardamoms and cinnamon sticks, then add the chopped onions and ginger& garlic paste and fry on medium heat until golden brown (The oil starts separating from the mixture) and then add the chopped tomatoes and sauté well.
Add kasmiri chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well and fry for 2-3 minutes.
· Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma, keeping aside some (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
Grind the rajma which is kept aside to a fine paste and add to the gravy and boil till the oil floats
Garnish with chopped green coriander leaves and serve hot with garam masala


Roomali Roti
Ingredients
Wheat flour 3 kgPlain flour ½ kgSalt 25 gms Oil 150 ml
Method
Sift flours, salt together.
Rub in oil till flour is crumbly.
Add water, knead into soft, pliable dough.
Cover and keep aside for 45 minutes.
Knead again till smooth, divide into required parts.
Shape into rounds.
Roll as thin as possible using dry flour for dusting.
Place one on back of palm.
With circular movement in one direction, flip and rotate roti.
This procedure will make the roti very thin.
Invert deep tawa or heavy cast iron pan, and heat over gas.
When hot, spread roti over inverted griddle and allow to cook.
Tiny black spots will appear on it when done.
This roti cooks very fast. Approx. 45- 50 seconds each.
Fold like a handkerchief (roomal) before serving.
Chuk Nadur / Kamal Kakdi (Lotus Root)
Ingredients
Lotus root/Nadur 1 kg
Tomatoes 250 g
Chili powder 50 g
Saunth 30 g
Asafoetida 5 g
Oil. 100 ml
Method:
Take 2 ½” long pieces of Nadur and cut in center;
Put little oil in pressure cooker.
Add Nadur to oil and a pinch of heeng.
Fry till Nadur becomes little brown; add chili powder; shonth and salt. Stir well. Add little water and stir.
Add little water and boil.
Pressure cook for 5-10 minutes.
Turn off the stove.
Open the lid when pressure in cooker drops down.
Add chopped tomatoes to Nadur.
Boil for 5 minutes.
Check Nadur is crunchy soft.
Serve with white boiled rice.
Note:If you are cooking with tomatoes, follow the same method as above. Add only 2 tomatoes to Nadur while frying. Please note that before adding spices, put less water as tomatoes give water out.
Buza Wangun / Baingan Raita
Buz Wangun is usually cooked as a side dish. However, this dish, too, has a cultural background. It is cooked on the occasion of 'Pan', a religious function held in the month of September to propitiate Lord Ganesha during Ganapati festival in Maharashtra. On this day, 'Roth' (sweet puri type) is prepared and offered to God. A folk tale on the significance of the Puja is often recited on the occasion by the elderly lady of the house and prayers held for prosperity of the household.
With 'Roath, people make regular roti or 'duwari phulka,' and Buza Wangun is served with 'duwari phulka.'
IngredientsWangun / Baingan , 1 kg
Yoghurt, 2 kg
Cumin seeds. 50 g
Method:
Apply oil and prick wangun with fork all over and broil in oven at 350 degrees or over the live charcoal for 10 minutes.
Immerse in cold water and peel the skin of wangun, mash it in a big bowl and let the wangun cool .
When cool, add yoghurt, salt, temper with cumin seeds to it and mix well .
Garnish with coriander leaves and serve chilled

Kashmiri pulao

Ingredients:
Long grain rice (basmati) 4 kg
Milk 1 litre
Cream beaten smooth 400 g
Sugar 100 g
Cumin seeds 50 g
Cloves 10 g
Cinnamon 10 g
Cardamoms 10 g
Bay leaf 5 g
Ghee 1 kg
Mixed fruit 2 tins
Edible rose petals 50 g
Salt to taste
Method:
Wash and soak rice for 15-20 minutes.
Mix milk, cream, sugar and salt. Drain rice, keep aside.
Heat ghee in a heavy pan.
Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.
Allow to splutter. Add rice and fry in ghee for 2 minutes.
Add milk, cream, mixture.
Add 2 ½ litres of boiled water, cover and simmer till cooked.
Each grain should be cooked, but separate.
Mix in drained fruit very gently.
Garnish by sprinkling finely broken rose petals.
Serve hot with a curry or tadka dal.
Roomali Roti
Ingredients
Wheat flour 3 kgPlain flour ½ kgSalt 25 gms Oil 150 ml
Method
Sift flours, salt together.
Rub in oil till flour is crumbly.
Add water, knead into soft, pliable dough.
Cover and keep aside for 45 minutes.
Knead again till smooth, divide into required parts.
Shape into rounds.
Roll as thin as possible using dry flour for dusting.
Place one on back of palm.
With circular movement in one direction, flip and rotate roti.
This procedure will make the roti very thin.
Invert deep tawa or heavy cast iron pan, and heat over gas.
When hot, spread roti over inverted griddle and allow to cook.
Tiny black spots will appear on it when done.
This roti cooks very fast. Approx. 45- 50 seconds each.
Fold like a handkerchief (roomal) before serving
Mutton roganjosh
Ingredients:
Mutton 4 kg
Onions 1 ½ kg
Ginger & garlic paste 250 g
Coriander leaves 1 big bunch
Ripe tomatoes 2 kg
Rattanjog 50 g
Chillie powder 100 g
Coriander powder 200 g
Cumin powder 30 g
Garam masala powder 100 g
Saunth and somph powder 50 g each
Poppy seeds 100 g
Cloves 20 g
Cardamoms – green & black 20 g
Cinnamon sticks 20 g
Peppercorns 30 g
Ghee ½ kg
Curds 1 ½ litre
Nutmeg 10 g
Blades of mace 10 g
Almonds (optional) 200 g
Salt to taste
Method:
· Wash and cut the meat into cubes and marinate with half of the yoghurt and little ginger and garlic paste and leave it aside for an hour
· Chop the onions, boil for 10 min, grind and keep it aside
Heat ghee, sauté the rattanjog till the color bleeds, then add the whole garam masala, the ginger, garlic, onion paste and sauté until brown. Stir in the chopped tomatoes, fry for some time and then add all the spices and fry for 10 minutes.
Add the marinated mutton, fry till brown in color and then add the remaining curds, add salt and fry till ghee floats on the surface.
Lower the fire, put a lid on the dekchi, simmer till mutton is cooked to the desired tenderness and garnish with chopped coriander leaves.
Serve the mutton rogan josh hot with pulao or with phulkas.
Phirnee:
Ingredients:
Rice flour (approx.) 300 g
Sugar 750 g
Milk 3 litres
Milkmaid tin 3 tins
Almonds 150 g
Pistachio nuts 150 g
Cardamom 15 g
Saffron 2 g
Method:
Mix rice flour with a little cold milk
Boil remaining milk, reduce, add to rice flour mixture.
Cook on a slow fire, till it becomes fairly thick
Add the condensed milk and check for the sugar
Draw the pan to the side of the fire, sprinkle sugar and boil for five minutes
Pour into a flat dish, cool quickly, garnish with shredded nuts and varq and serve chilled