Uttar Pradesh Cuisine

Garlicky Masoor dal (brown skin lentil/red lentil) dal

Servings: 4 Preparation time: 6-7 minutes. Boiling time: 8-10 minutes. Seasoning time: 2-3 minutes. Total time: 21 minutes. Masoor dal (brown skin lentil/red lentil) is incomplete without seasoning with lots of garlic splattered in ghee (clarified butter) and its aroma will linger (spread) the whole house. Garlic has strongest flavour and aroma; it is a […]

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Pricked aaloo Dum (pricked potato masala)

Servings:5-6 Preparation time: 20 minutes. Soaking time: 20-30 minutes. Frying  potatoes time: 10 minutes. Frying masala time: 10 minutes. Cooking time: 12 minutes. Total time: 42 minutes. “Pricked aaloo Dum (pricked potato masala)” is a flavorful and aromatic Indian curry made with small potatoes that are gently pricked to absorb the rich masala. These potatoes

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Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

Servings: 4 Preparation time: 3-4 minutes. Boiling time: 3-4 minutes. Frying time: 10 minutes. Cooking time: 15 minutes. Total time: 35 minutes. For me there is nothing more satisfying than picking fresh Poonnangani right from my kitchen garden; ‘Poonnangani’ makes our body glow like gold, Malai (fresh cream) help to gain a lustrous, shinier and

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Paneer (cottage cheese) tikka masala

Servings: 4 Preparation time: 15 minutes. Marination time: 30 minutes. Grilling time: 2-3 minutes(each side). Frying time: 15 minutes Cooking time: 9 minutes. Total time: 42 minutes. Paneer is all time favourites in north Indian; provides high protein and calcium, which is helpful to maintain strong teeth and bones. Intake of paneer prevents osteoporosis too.

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Kasuri methi mathari

Servings: Preparation time: 10-12 minutes. Frying time: 10-12 minutes(each batch). Total time: 24 minutes. People of the Harappa civilization in India used fenugreek around 2000 BCE,  is one of the earliest medicinal crops, and its leaves, seeds, and complete plant are used to make medicines in the form of extracts and powders. Kasoori Methi originated

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