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Of pakodas and kachoris

Sample these calorie-rich recipes from Uttar Pradesh

LIKE THE grandeur of the Nawabi tradition (the touch of which can be commonly felt in Hyderabadi and Lucknowi cuisines), the cuisine of Uttar Pradesh, which includes Awadhi and Lucknowi styles among others, is also a grand fare what with its calorie-rich recipes. A sinfully rich blend of almonds, pistachios, cashew nuts and walnuts, the menu is definitely for those gourmands who are not calorie-conscious. Try out these varieties to dish up authentic and lip-smacking recipes.

Badam, kaju & pista kachori

Ingredients:
Refined flour - 400 gms
Ghee - 100 gms
Milk - 60 ml
Salt to taste

Grind the following to a paste:

(Paste 1)

Grated coconut - 75 gms
Cinnamon - 4 cm stick
Poppy seeds - 30 gms
Green cardamom - 1 tsp
Pepper corn - 2 tsp
Cumin seed (roasted) - 1 tsp
(Paste 2)
Almonds (blanched) - 40 gms
Pistachios (blanched) - 40 gms
Walnuts (shelled, halved) - 40 gms
Cashew nuts - 20 gms

Method: Heat ghee and add two tbsp flour, paste 1 and paste 2, and salt. Cook well. Add little milk, form a hard dough. Divide the dough into 20 gm balls. Make a dough with the rest of the flour, with water and salt. Divide this dough into small balls, fill the stuffing and roll into 6 cms discs. Deep fry in medium heat till golden brown and crisp. Serve with any sweet chutney.

Mewa guchhi ki biryani

Ingredients:

Basmati rice (soaked in water, drained) - 300 gms
Peas (boiled) - 150 gms
Button Mushrooms (canned) - 150 gms
Cashew nuts (canned) - 20 gms
Ginger garlic paste - 1 tbsp
Raisins - 20 gms
Almonds (sliced, roasted) - 10 gms
Saffron (soaked in 1 tsp milk) - ½ tsp
Cloves - 1 tsp
Peppercorns - 1 tsp
Cardamoms - 2 tsp
Shahjeera - 1 tsp
Onions (sliced) - 100 gms
Ghee - 2 tbsp

Salt to taste

Method: Heat ghee and add cloves, peppercorns, cardamoms, shahjeera, onions and ginger-garlic paste. Add peas, cashew nuts and raisins. After cashew turns light brown, add mushrooms and rice. Stir-fry for two minutes, add water and cook till rice is done. Serve hot, garnished with golden fried crisp onions, saffron, almonds.

O.P. KHANTWAL

The writer is Executive Chef at ITC Hotel Kakaitya Sheraton and Towers

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