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From the East Delectable Home Cooking

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From the East Delectable Home Cooking Contents WEST BENGAL Koraishutir Kochuri (Peas Paratha) Bangla Khichdi Shuktho Palak Shaak Er Ghonto Paanch Mishali Tarkari Posto Paneer Kofta Dates, Raisin and Tomato Chutney Aam Falooda BIHAR AND JHARKHAND Paneer Paratha Makhana Pulao Matar Ghughuni Kala Chana Ghoomni Bihari Litti BOOKS Pitha Suran Chutney Chana Dal ki Kachree Bihari Aloo Paneer DC Pua and Singal ORISSA Kakharu Puri Kanika Pithau Bhaja Dalma Pala Chhatu Bara (Mushroom Nuggets) Dahi Baigana (Aubergines in Yogurt) Ouu Khata (Wood Apple Curry) Chhena Poda UTTAR PRADESH Dal Kachori Sultani Dal Gobhi Mussallam Dum Bhindi Malai Kofta Creamy Vegetable Kurma Lazeez Lauki (Bottle Gourd Creamy Curry) Kala Jamun SIKKIM Chhurpi Soup Phapar ko Roti Chambray BOOKS Kinema Curry (Fermented Soy Bean Curry) Momos and Sikkim Tomato Pickle Sel Roti Shimi ka Achar (String BeansDC Pickle) Mesu Pickle (Fermented Bamboo Shoot Pickle) KORAISHUTIR KOCHURI Indeed there is a host of rotis in the subcontinent, and the sweet green peas puri is one of the best of the lot, especially when prepared the Bengali way! Aromatic spice blends and the mild sweet peas set the appetite clock ticking! Ingredients #+ # #[\ # # # #+ #+ #"#$ To Make Koraishutir Kochuri % &' keep aside. BOOKS *% "#% 3. Roast the asafoetida till it acquires a light brown colour. % +'/$%DC 5. Remove from heat and let it cool. 6. Now divide the dough into 8 balls. 0% 4'% ;% <$% =% >#% 10.Heat up the ghee in a skillet and deep fry the puris on low heat till they turn golden brown in colour. 11.Toss and turn them in the ghee, but do not let them turn too brown. Take the puris off ##$ #&# For the Gravy #$# ## # #*$#$ #* #X # # # #&# To Make Paneer Kofta % +' x # ' dough. BOOKS 2. Prepare small balls, each with roughly a diameter of 3 cm. 3. Heat oil in a skillet and deep fry these balls in batches and keep aside. % *#% 5. As they start to splutter,DC add the bell peppers and toss for a minute or two. 6. Add the turmeric powder and season with salt and black pepper. 7. Blend in the poppy and sesame paste and cook till the oil separates. ;% <UU$*%<UZM*% =% 4U$#*M % 10.Serve this ambrosial dish hot with rotis or rice! MAKHANA PULAO Makhana Pulao, or special ghee rice with puffed lotus seeds is a traditional preparation that is a part and parcel of eastern cooking. The kitchens in Bihar and Jharkhand still religiously follow this recipe as it is considered an auspicious one! Ingredients #ZZ #]Z #]ZU #Z #*ZZ #ZZ$ #&#x For Garnishing #ZU #Z To Make Makhana Pulao 1. Clean and soak rice in water. BOOKS 2. Heat vegetable oil and butter, add garam masala then add all other ingredients and '$% 3. Bring to a boil andDC add the rice, cook and remove. Serve garnished with the chopped coriander and onions fried to a golden colour in ghee! MATAR GHUGHUNI Peas are found in abundance in the eastern regions, and in Bihar, it’s a tradition to cook this $%`$'$$ prepare with alterations to suit your taste-buds! Ingredients #* #U #* #*M To Make Suran Chutney 1. Drain and rinse the yam with fresh water and squeeze out all the liquid. 2. Mash well in a bowl. % X'% % +'$$$U#$@ CHANA DAL KI KACHREE Patties galore! Yet another crunchy patty which is easy to make and great to relish. It can be had alone with any spicy chutney or can also be used in gravies along with soft vegetables for that crunch effect. Widely popular as both, this is a multi-user delicacy that’s here to stay! Ingredients #*]M_BOOKS #/# ## #0U# #M#DC #U# ##$ #&# Powder the Spices # # ORISSA Orissa, though an independent state with its own set of cultural codes, shares most of it with West Bengal. Once a part of West Bengal, Orissa still retains shreds of the old traditions and resemblances between the present cultures of the two states can still be witnessed. Orissa is situated along the northern end of the eastern seaboard of India. It has great antiquity of which the people of Orissa are very proud. Along with other eastern states, Orissa was one among U#$ the presence of Buddhism all over the subcontinent. The province was once ruled by King Asoka, and had gained quite a noble status. It was later developed further by the Marathas. Orissa has also had rich traditions in artistry that have been followed till now with equal panache. Stone carving, palm leaf writing, paintings on palm leaves and cloths, carvings and xU%` #%` imbibed a lot from its neighbouring states, but nonetheless has always managed to retain its own traditional fares. Although the majority of the populace follows a vegetarian diet regime, ##% ##%$BOOKS $$$%4/#' cumin, mustard, fennel, fenugreek and black cumin is used for seasoning vegetables and lentil broths and is rampant in Orissa.DC The Oriya delicacies are calorie free due to its sparing use of oil, but this does not stand in the way of the preparations being spicy and delicious! Yogurt $%`$$ UU%Q~$ cooked in yogurt and coconut milk, but aubergines and pumpkins are also largely cooked in $#U'@ &'$# x#$$@4 preserve a great fondness for sweets, and many of the native sweet dishes are quite popular. %4$%| landmark monuments, historical backup and legendary tales, this state is famed for all that and much more! The state is, and has been the central point of all major political activities; a nostalgia that pleasantly wraps the memory, of historical leaders and places and battles won! It is also the Hindus’ holy city where pilgrimage is a commonly heard and used term. It was a favoured state of the Nawabs during the erstwhile Awadh (known now as Lucknow) $$>% The famous Nawabi cuisine rewarded the state with its trade secrets which are still fondly and overtly cherished. The present culinary heritage of the state has its roots in the court- rooms of numerous emperors who ruled the state and held the tradition in high regard. The legacy is much sought after, and arrays of delectable foods have found their place in the pavilion of world cuisine. The royalty has infused the genre of rich food, with copious use #$#'U%4U $#$$$N|4# 4{X%#% Kebabs, nihari and biryani rule the menus of Oudh. An outstanding feature of Awadhi tradition of cooking is the dum pukht process of preparingBOOKS food. The Muslim populace here propels meat-based items as well. However, a whole lot of fried foods like the kachori and puri, which are necessary during festivities, are especially popular. A lot of emphasis is placed on savouries and sweetmeats in the state. The most famous kebabs here are the shammi and galawati kebabs, along withDC biryani and kulcha-nihari. They are all Lucknow specialties. Kanpur boasts of Kakori and Boti kebabs while the famous vegetarian dishes here are Tahri, a dish of rice and lentils. Nargisi kofta is a rich delight, prepared with meat or eggs mostly, as well as the vegetarian way! This dish uses a lot of cheese, milk and a little of saffron, to every R@|4 %` and Oudh are only 200 kilometres apart, there is a great difference in their respective spice '#U%4 of this region while paneer pasanda is a famous vegetarian dish of the region. Sweets are the #*U #Z# To Make Creamy Vegetable Kurma % +'% 2. Heat the ghee in a pan and fry the vegetables for a few minutes, then pour in the $#'x into the vegetables. 3. Now add the garam masala and stir fry for 2 more minutes. % U # $# almonds. ]% |$ZM*%` ensure it does not stick, add milk or water as necessary. _% 4'$$$ mashing with a teaspoon. 7. Make sure that the veggies are cooked. Simmer if required. 8. Just before serving, add the saffronBOOKS and salt to taste. Garnish with coriander and #$#@ LAZEEZ LAUKI The bottle gourd might not beDC the favourite vegetable of the household. But the whole point of x$'#@`U high in water content and does wonders for the internal systems. Instead of the usual stir fry or watery curry, let’s try and put the bottle gourd in a new light! Ingredients #]ZZ #*]Z{ #*ZZ$ Sweets: Mithai Thaali: A tray that holds the complete meal served in individual bowls Tandoor: A deep, clay oven that has very high temperatures Tandoori: Any dish cooked in a tandoor Tandoori masalaQ'##U### cumin, coriander, cinnamon, fenugreek, black pepper and cardamom in a powdered form Tava: A thicker version of the household griddle, it is used to cook food very fast, the outer rim is used to keep the food warm [r: Jaggery Upma: A main dish, sometimes with added vegetables made with cream of wheat Yogurt: Dahi BOOKS DC .
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