Awadh Cuisine



    


    


    
    
    



practical – 3


awadh(lucknow)


Hara Kebab
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Murg Korma
Navratan Korma
Dal Masoor Musallam
Steamed Rice
Naan
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Sevian

















Purpose
The purpose of this food production practical is to provide students with the features and characteristics of cuisine.
 To understand following -
·         Location
·         Ingredients - Common/Key/Cooking Medium
·         Special Cooking Methods
·         Popular Dishes
And also to understand the Basic Indian Gravies, being prepared and used in commercial kitchens -
In order to understand these gravies, you are expected to have demonstrated specific learning outcomes. You are also expected to practice these gravies and use them in preparation of dishes.
Practical – 3,White gravy and korma



To qualify

To qualify and receive marks towards your qualification. The concern faculty will conduct a continuous evaluation of your portfolio for evidence and competency.




Responsibility
The responsibility of learning rest with the trainees (you)
·       Be proactive and ask questions.
·       Practise the demonstrated dishes in the practical lab as well as at home








Hara kebab

The delicately flavoured kebab of spinach, assortment of vegetables and channa dal pan grilled
.

Ingredients       Quantity                     Rate                 Amount
Boiled carrots 200 gm
Boiled Beans 300 gm
Boiled Peas 200 gm
Boiled Spinach 300 gm
Boiled Potatoes 100gm
Boiled Chana Dal 50 gm
Green coriander (chopped) 2 tbsp
Ginger (chopped) 1 tbsp
Green chillies 1 tsp
Salt tt
Chat masala 1 tsp
Yellow chilly powder 1 tsp
Javitri elachi powder ¼ tsp
Garam Masala Powder 1tp

Ghee For shallow frying

Preparations
Squeeze excess water from boiled vegetables and roughly chop them
Pass the boiled chana dal and make a paste of it. Mash the boiled potatoes then add all the ingredients and mix well to form a smooth paste.
Divide the mixture into 20 equal portions and make roundles.
press it between your palms and then folding it back to give it a shape of a tikki.

Cooking
Heat and grease a mahi tawa or griddle with some ghee and place the kababs in it. Then put on very slow flame. Melt little more ghee and pour on the kebabs when required.
When the sides of the kebabs appear to be of light brown colour, take them out.
Dishing Technique
Arrange neatly on a plater, sprinkle some kebab masala, and garnish it with onion rings,
lemon wedges and some carved salad of your choice. Serve with mint chutney





Navratan Korma
Ingredients     Quantity                     Rate                Amount
Carrots     1/2 inch cubes         2 medium
Potatoes   1/2 inch cubes         2 medium
Cauliflower     6-8 florets
French beans   5-6 1/2 inch pieces
Green peas, shelled     1/2 cup
Button mushrooms, halved     8-10
Cashewnuts     1/2 cup
Oil       2 tablespoons+ to deep fry
Cherries           30 grams         
Pineapple    half  
Cloves             2
Black peppercorns       4
Cinnamon        1 inch stick
Green cardamoms       2
Boiled onion paste      1 cup
Garlic paste     1 tablespoon
Ginger paste    1 tablespoon
Curd 1/2 cup
Green chillies,chopped            2-3
Salt      to taste
Cottage cheese (paneer) ,1/2 inch cubes         75 grams
Fresh cream     1/2 cup
Raisins             1 tablespoon
Method
Pre Preparation
Soak half the cashewnuts in half a cup of warm water for ten minutes. Drain and grind to a fine paste. Chop the remaining cashewnuts. Boil carrots, cauliflower, French beans, potatoes and green peas in three cups of boiling salted water till done and then refresh in cold water. Drain and keep aside.
Preparation
Heat sufficient oil in a kadai and deep fry makhana for two minutes. Drain onto an absorbent paper and keep aside.
Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms. When they begin to crackle, add boiled onion paste. Cook the onions for five to eight minutes till the raw flavour goes. Add ginger-garlic paste, yogurt and stir well. Add chopped green chillies and cashewnut paste. Cook on low heat for five minutes. Add mushrooms and boiled vegetables. Cook for two to three minutes and add salt and three fourth cup of water. Add the fried makhana and paneer pieces. Stir and cook for half a minute. Bring to a boil and finish with fresh cream. Serve hot garnished with chopped cashewnuts and raisins.


Murg Korma

Ingredients Quantity                         Rate                Amount
Chicken 800gm
Brown Onions Paste 100 gm
Cashew/Magaz 25 gm
Ginger garlic paste 75 gm
Curd 150 gm
Ghee 100 gm
Salt tt
Cloves 5-6 no
Cardamom 4-5 no
White pepper powder ½ tsp
Large cardamom 4 no
Cinnamon sticks 5 gm
Cumin seeds 1 tsp
Coriander powder 3 tsp
Red chilly powder 2 tsp
Garam Masala powder ½ tsp
Vetiver (kewra water) ¼ tsp
Green coriander leaves for garnish
Almond flakes 1 tsp
Preparation
Cut the chicken into pieces. Slice the onions,Brown it,  soak the cashewnuts in warm water and Make the paste of it.
Cooking
Heat the ghee in a handi; add whole garam masala and sauté over medium heat.
Add the ginger garlic paste and bhuno Now add the chicken and continue stiring it. Add coriander powder, red chilly powder & salt.
and bhunoo. Add the cashew/magaz paste and stir for 2-3 min.then add the whisked curd cook it for some time. Add some water and allow the chicken to cook.
Now add the pepper powder, Garam masala powder and kewra water and stir.

Dishing Technique
Portion it in a bowl, Garnish it with coriander leaves and almond flakes. Serve with your choice of Indian bread.






Dal Masoor Musallam
Ingredients     Quantity                     Rate                Amount

Whole masoor dal    200gm
onion, chopped – 50 gm
Tomatoes chopped – 50 gm
garam masala - 1 tsp
turmeric  1 tsp
salt  1 tsp
 oil – 30 ml
Ginger garlic paste – 20 gm
Green chillies, 2, chopped
Green coriander, 1 tbsp chopped
Water as required
Rinse the massor dal thoroughly, until water is clear. In a pressure cook the masoor dal.
Now for the tadka heat oil in wok. When oil is hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chillies. Continue to fry until garlic is fully cooked. Add garam masala and chilly powder.
Do not allow spices to burn. Keep stirring until mixture starts to stick. And immediately pour this over the cooked dal.
Garnish with chopped coriander.







Naan
Naan is popular leavened Indian flat bread that is traditionally made in a ‘tandoor’.
Ingredients                      Quantity                Rate                Amount

Flour                                 500 gm
Sugar                                 10 gm
Salt                                   15 gm
Oil                                      75 gm
Curd                                   50 gm
Onion seeds                      15 gm
Baking Powder                    1 tsp
Preparation:
Mix the flour, Baking Powder and salt and sift through a very fine sieve. Put it into a large mixing bowl and now add the baking Powder and curd.
Use your fingertips to mix all this into soft dough.
Grease a large bowl with a few drops of oil and put the dough in it. Cover and allow to rest for 20 – 30 min.
Equally divide the dough and roll between your palms to form 8 round balls.
Lightly flour the same surface on which you kneaded the dough and Stick some onion seeds over the ball and pat it into a circle with your hands into a circle, 7-8 inches in diameter. Gently pull on one edge of the circle to form the Naan into a teardrop shape.
Stick this naan into the Tandoor and cook it properly.
Dishing Technique
Serve immediately after taking out from the tandoor with your favourate curry.





Sevain

Ingredients
Vermicelli (Semia) 100gm
Milk - 500 gm
Sugar - 4 tablespoons
Cardamom fine powder - ¼ tsp
Cashews / Pista / Badam - 50 gm
Ghee - 1 tablespoon

Preparation
Roast the vermiceli in little ghee and keep aside.

Cooking
Boil the milk in a heavy bottom pan. Add the vermicelli and cook till done.
Add sugar, cardamom powder, cashews, raisins mix well and heat it for 2 minutes. Portion in bowls garnish it with nuts and serve hot or cold.

Reference Books
Dastarkhane Awadh – Rakesh Sexane and Sangeeta Bhatnagar
Prashad – Jiggs Karla
The India Cook Book – Pushpesh Pant


 
Exercise
Make a list of the dishes that are prepared using White gravy.



















 




Self Assessment


Instructions
·   In the following test you will be required to answer all questions.
·   You are required to obtain 100% to pass.
·   If you do not obtain the pass mark, revise all the learning material and redo the test.

 

Question 1
What are the features and characteristics of this Cuisine?


Question 2
How do you make white Gravy?


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