Raswaale Aloo / Banarasi Aloo

This potato curry aka raswaale aloo is part of the classic combo that is served along with dalwaali kachori in the lanes of Banaras. This gravy and the Sitaphal ki subzi / Kaddu ki subzi together make an unusual and lip smacking combination to go with Banarasi dalwaali kachori, the spicy pooris made with wheat flour and black gram paste. 

It is an extremely easy and simple curry which needs minimal cooking skills and basic ingredients that can be found in any Indian kitchen. This curry falls under 'satvik food' category as it is made with just potatoes using no onion, garlic or tomatoes that are usually an integral part of the north Indian style curries. The curry can be paired with roti / poori or paratha too.

Recipe Source: Here

Ingredients:

3 potatoes, peeled and boiled 

2 tsp. mustard oil / any oil preferred

1 tsp. mustard seeds

A pinch of asafoetida

1 tsp. ginger paste

1/8 tsp. turmeric powder

1 tsp. cumin powder

1 tsp. coriander powder

2 tsp. dried mango powder / amchur powder (or to taste)

Chili powder to taste

1/2 tsp. black pepper powder or to taste

Salt to taste

Cilantro to garnish

Directions:

* Add ginger paste, turmeric, cumin powder, coriander powder, dried mango powder, chili powder, pepper powder to a small bowl. Add 2 tbsp. of water to the mix and make a paste.

* Heat oil in a pan and add mustard seeds. When they start to splutter add asafoetida. Next add the spice powder paste and saute on low flame until the oil separates and floats to the surface.

* Crumble the cooked potatoes roughly with hand and add it to the pan. Mix the ingredients to combine, with a ladle.

* Add salt and pour about a cup of water to the pan. (More water can be added for a thinner gravy.) Bring the mixture to a boil. Smash the potatoes with the back of a ladle if needed.

* Garnish with cilantro if preferred and turn off the stove. 

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Kaddu ki Subzi / Pumpkin Curry

Recently I had tried a couple of versions of pumpkin curry, north Indian style. This is one of those and comes from the Benaras region. And of course this is not the only way a pumpkin aka kaddu ki subzi is prepared locally. All you need to make this quick, easy and delicious curry is pumpkin and spices from your pantry. The original recipe used not so ripe pumpkin as mine was and also included some potatoes that I have omitted. The orange hued pumpkin lends a sweetness to the curry here which can be of course balanced adjusting the quantities of chili powder and dry mango powder to the desired level. This is a great accompaniment to go along with Benarasi kachori and aloo. Trust me, this trio, a signature breakfast of the region makes a lip smacking meal anytime.  

Recipe source: Here

Ingredients:

1 tsp. mustard oil / sarson ka tel

1 tsp. mustard seeds / rai

1 tsp. cumin seeds / jeera

A pinch of fenugreek seeds / methi ke daane

1/4 tsp. fennel seeds / saunf

1 tbsp. ginger / adrak paste

A pinch of asafoetida / hing

1/4 to 1/2 tsp. turmeric powder / haldi

2 cups pumpkin / kaddu cubes with the skin on (I peeled the skin.)

Salt / namak to taste 

Chili powder / mirchi to taste

1 cup water

2 tsp. dried mango powder / aamchoor or as needed

2 tbsp. cilantro / mint leaves (optional)

Directions:

* Heat oil in a kadai / pan and add mustard, cumin seeds, fenugreek seeds and fennel seeds. When mustard seeds start to splutter, add ginger, asafoetida and stir well. 

* Add turmeric and pumpkin cubes to the pan and stir for minute. Add salt, chili powder and water to the pan. Cover and cook until done on medium flame. If the curry is prepared without potatoes, the curry is done in no time. 

* Finally add dry mango powder and mash the curry a little, if needed. Add chopped mint or cilantro leaves, if desired to make it more flavorsome.

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A - Z Biryani / Khichdi / Pulao Series ~ T for Teheri / Tehri / Tahiri

Tahri is one dish from the bygone era that fortunately didn't need any substitutions since it is vegetarian in origin. Tehri also called as tahri, tahiri, or teheri is a vegetarian one pot rice meal that had interestingly found a place in the royal kitchens of Awadh, which are almost synonymous with their lavish, non-vegetarian version biryanis. It is believed to have been first created for the vegetarian book keepers of the Nawabs. It makes sense that the royal kitchens catered to it's staff considering that it was a period when there was no practice of either carrying a lunch box or eating out. Tehri seems to have gained quite popularity during second world war when meat prices substantially increased and potatoes became a favored alternative to meat in biryanis. Apart from north India, primarily Uttar Pradesh where the dish has originated and is cherished, it is also quite popular one in Pakistan and Bangladesh where it no longer remains a vegetarian dish. It seems to be a popular street food of Kashmir too. 
 
I honestly enjoy this delicious tehri more compared to the biryanis where I need to convert meat based ones to 'vegetarian' ones. It is probably because the dish is perfect as it is and honed over time and needs no modifications. It is quite easy to put together this one pot comfort meal that needs no fancy ingredients. Unlike a biryani preparation where rice and vegetables are cooked separately, rice in this case is cooked along with spices and vegetables in one handi / pot. Typically though potato is the commonly used vegetable in tehri, one can experiment with any preferred vegetables.

Ingredients: (2 servings)
1/2 cup basmati rice
2 to 3 cups mixed vegetables (I used peeled and diced potato and carrots, green peas and cauliflower florets.)
1 tbsp. ghee
1 tsp. cumin seeds
1 bay leaf
1 black cardamom
2 cloves
1 inch cinnamon piece
1 big onion, thinly sliced
1 tomato, chopped
1 tsp. ginger - garlic paste
1 green chili, slit lengthwise
1/8 tsp. turmeric powder
1/2 tsp. coriander powder
1/2 tsp. chili powder
1/2 tsp. garam masala (optional)
Salt to taste
3/4 cup water

Ingredients for garnishing:
Minced cilantro leaves
Lemon juice
Ghee

Directions:
* Heat ghee directly in a small pressure cooker and add cumin seeds, bay leaf, cardamom, cloves and cinnamon.
* When the cumin starts to brown, add onion slices and saute until golden brown.
* Next add the ginger - garlic paste and saute until the raw smell leaves.
* Next add the tomato and green chilies. Cook for a couple of minutes. 
* Next add turmeric, coriander powder, garam masala, chili powder and salt, stir and mix well.
* Then add all the vegetables and saute for a minute. 
* Wash and drain the rice. Add rice and saute well until the rice is coated well with ghee and spices. 
* Add 3/4 cup of water and pressure cook for three whistles.
* Wait for few minutes after the valve pressure is gone. Fluff the rice. Drizzle a bit of ghee and lemon juice over and garnish with cilantro before serving.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani

M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani

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Uttar Pradesh Cuisine ~ Dal Lucknowi

I was going by alphabetical order and assumed that it was the turn for Uttarakhand recipe today. I posted the recipe only to realize later that I had to do Uttar Pradesh first. :) It is locally 11 pm here and I have no energy left to write the introduction to the region and so directly going over to the recipe.
I have seen this "Dal Lucknowi" recipe several times over the years and have always wondered how does the addition of milk to a dal recipe taste. I have never added milk to a dal before and so naturally my interest piqued when I first saw the recipe. After trying this out, I can assure you that one wouldn't even notice the milk in the dal unless you choose to tell them. The final result is a simple, yummy and creamy dal that would suit little palates too. 

Ingredients:
1 cup toordal
2 green chillies, sliced or chopped
1/8 tsp turmeric powder
1 cup milk
1 tbsp oil
4 garlic cloves
1 tsp cumin seeds
4 red chillies broken into bits
A pinch of asafoetida powder
salt to taste
Minced cilantro to garnish

Method:
* Wash toor dal with two exchanges of water and drain. Add toordal, turmeric, green chillies and 2 cups of water to a pressure cooker and cook until the dal is cooked fine.
* Heat oil in a medium sized pan and add garlic cloves. When they start to turn golden brown, add cumin seeds, red chillies and asafoetida. Turn off the stove when cumin starts to turn brownish.
* When the valve pressure is gone, mash the cooked dal and add it to the pan. Add salt, milk and about 1/2 cup water to the dal mixture. Mix well and cook for about 3 - 4 minutes. Turn off the stove and garnish with cilantro leaves.

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