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Delicacies from different States

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TANTALISING SPREAD A variety of dishes that would make a great meal
TANTALISING SPREAD A variety of dishes that would make a great meal

An assorted platter of specialities this week

You can make a sumptuous meal with these recipes from different States. They can each be made within half an hour.

Murg Zaafrani

(Serves 4)Preparation time: 30 minutes Ingredients
Chicken: 750 gm
Salt: to taste
Garlic: 75 gm
Yoghurt: 100 gm
Red chilli paste: 20 gm
Saffron: a pinch
Cashew nuts, broken: 80 gm
Refined oil: 20 ml
Bay leaves: 3
Cloves: 4
Onion, big: 2
Coriander leaves: 1 sprig Method: Marinate the chicken with salt, half the garlic paste and yoghurt. Heat oil in a pan and add bay leaves, cloves and onion paste. Add the garlic paste once the onion is brown. Add a mixture of red chilli, cashew nut paste and saffron dissolved in water. Cook till the raw flavour goes. Add the marinated chicken pieces and cook. If needed, add a little water to it. Cook well and finally adjust the seasoning. Serve hot garnished with chopped coriander leaves.

Kashmiri Dum Aloo

(Serves 4)Preparation time: 20 minutesIngredients Potatoes, small: 20 nos
Refined oil: for deep frying
Dried Kashmiri chillies: 6 to 8
Yoghurt: 100 gm
Cardamom powder: half tsp
Dry ginger powder: 1 tsp
Fennel powder: 2 tbsp
Mustard oil: half cup
Clove powder: a pinch
Asafoetida: a pinch
Salt: to taste
Roasted cumin powder: half tsp
Garam masala powder: half tsp Method Peel the potatoes and deep fry till they turn golden brown. Prepare a paste of dried Kashmiri chillies. Prepare a mixture of the Kashmiri chilli paste, yoghurt, cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan; add clove powder and asafoetida. Add some water and salt and bring it to boil. Add the fried potatoes and the yoghurt mixture. Cook well till the potatoes absorb the gravy. Check the seasoning and serve hot, garnished with roasted cumin powder and garam masala powder.

Macher Jhol

(Serves 4)Preparation time: 20 minutesIngredients Onion seeds (kalonji): 4 gm
Potatoes, medium sized: 2
Green chillies: 5
Coriander seeds: 15 gm
Fish, small sized (preferably rohu): 600 gm
Mustard oil: 3 tbsp
Turmeric powder: 3 gm
Salt: to taste
Cumin seeds: 3 gm Method: Clean, cut and wash the fish thoroughly. Cut the fish into half inch thick slices. Dry the fish and apply salt and turmeric powder. Heat a little mustard oil in a pan and shallow fry the fish on each side. Remove the fish and add kalonji, slit green chillies, potatoes and stir-fry. Prepare a paste of roasted whole coriander and cumin seeds and add it to the pan with a little water and simmer till the potatoes boil completely. Add salt and mix well. Gently slide the fish into the pan and simmer for four minutes. Serve hot with steamed rice. Ada Pradhaman(Serves 4)Cooking time: 20 minutes Ingredients Ada: 150 gm
Jaggery: 400 gm
Ghee: 10 gm
Cardamom: 10 gm
Coconut milk: 400 ml
Cashew nuts: 10 nos
Cumin seeds: a pinchMethod: Melt jaggery and keep it aside. Boil water and keep the ada in it till it is cooked soft. Strain after 10 minutes and keep it aside. Mix the melted jaggery with the cooked ada and stir for 10 minutes on low fire. Add the coconut milk with cardamom. Boil this until it becomes thick. Take it off the fire and temper with cumin and ghee. Serve hot, garnished with fried cashew nuts.CHALAPATI RAO

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