Food aficionados all over the world are acquainted with the famed Awadhi cuisine from Lucknow, with its various types of biryani and delicious kebabs. These culinary delights have always found favour with gourmands but how many have heard of the lesser known delights from the Rampuri cuisine, which originated from the erstwhile princely state of Rampur, also in UP? Well, for those not in the know, the cuisine of Rampur also traces its history to that of the Mughal era and is a royal cuisine, but an almost forgotten taste. The major difference between the two cuisines is that unlike Awadhi cuisine, Rampuri cuisine is not made fragrant with ingredients like kevda, ittar or rose water. Though the dishes may look the same, the difference is evident when one tastes the cuisine for there is a trademark stamp of the region. Rampuri cuisine is an amalgamation of numerous cooking styles ranging from the Awadhi, Mughlai and the Afghani. Rampuri Murgh Korma is one such delicious dish.
Khaste Mathura Aloo is a traditional recipe from the Mathura region that has also become a hot-selling street food item. It has moved from the kitchens of the Lucknow region to the streets because of the ease in preparation. Papad ki Subzi is a traditional recipe from the state of Rajasthan that can be prepared in a very short time span. This is a little-known dish outside the region but is one that is delicious, made by frying the papads and then sautéing them in gravy made of curd and tomato. This dish is easy to put together and can be had along with chapati, roti, paratha or just plain rice.
Papad Ki Sabzi
Ingredients
Papad 8
Tomato 200 gm
Green chilli 1
Ginger 5 gm
Oil 30 ml
Green coriander 50 gm
Dry fenugreek leaves 15 gm
Cumin seeds 5 gm
Turmeric powder 15 gm
Coriander powder 15 gm
Red chilli powder15 gm
Salt to taste
Curd 50 ml
Method
Roast papad and keep aside.
Heat oil in a pan, add cumin and sauté.
Add asafoetida, turmeric, coriander and dry fenugreek leaves.
Add tomato, green chilli and sauté masala until oil starts separating.
Add water and simmer. Add curd slowly, adjust seasoning..
Papad has to be broken over the prepared dish at the end along with the coriander leaves.
Khaste Mathura Aloo
Ingredients
Potatoes 600 gm
Green
chillies 4
Ginger chopped
10 gm
Garlic chopped 10 gm
Amchoor
powder 15 gm
Red chilli powder 15 gm
Turmeric powder 15 gm
Sugar 10 gm
Cumin seed 5 gm
Hing a pinch
Oil 40 ml
Salt to taste
Method
Boil the potatoes, peel and cut into cubes. Finely chop chillies and coriander
Heat the oil in a heavy pan, add hing and cumin seeds.
Let above crackle and add ginger, garlic, turmeric powder, mango powder, sugar, chilli and salt.
Add potatoes and mix to coat with the spices.
Cook till potatoes are brown and turn frequently. Sprinkle coriander leaves.
Rampuri Murgh Korma
Ingredients
Chicken curry cut 1 kg
Sliced onion 250 gm
Ginger garlic paste 100 gm
Cashewnut paste 200 gm
Cardamom green 20 gm
Cinnamon 2 sticks
Cloves 4
Bayleaf 2
Red chilli powder 30gm
Black pepper 15 gm
Rose water 10 ml
Ghee 50 gm
Cream 100 ml
Salt to taste
Oil 40 ml
Method
Add ghee to a pot and set to medium heat. Add cardamom, cinnamon, cloves and bayleaf. Stir until cardamom changes colour.
Add onion and stir until golden brown.
Reduce heat to medium and add ginger-garlic paste.
Add chicken and roast for a minute.
Add coriander and chilli powder and cook until fat appears on the side.
Add cashew paste and stir until fat appears on the side. Add half a litre of water, bring to boil and cover. Reduce heat to simmer, stirring occasionally until chicken is cooked.
Season and serve.
Chef Prakash Chettiyar is Executive Chef at Kochi Marriott
