Lucknow Special

Lucknow is one of the recently added destination in my wish list! After hunting for RCI–Lucknow hosted by Lavi, an event originated by Laksmi, I felt in love reading and seeing the kebab history! How many Kebabs could exist in one place? Shami, Tunda, Seekh, Kankori, Galouti, Boti, Pasanda etc… I am sure there is zillions of kebabs variety available in Lucknow.
Lucknow or Awadh is capital of Uttar Pradesh. Nawabs of Awadh are well known for their sophisticated life style. They introduce the slow cooking (dum style), many meat variety (beef) especially and tons of spice involved in their cooking.
They said: the secret of success for Tunda kebab is 160 spices. I don’t know how they manage to incorporate all the world spice in one dish! Gosh even my pantry didn’t contain off of them! Hmm, that is why they are called Nawab!
Ok, my recipe doesn’t involve tons of spices like the kebab! I managed to find some simple vegetarian dishes from Lucknow.
The dhal is simply infused by milk and brings and gives such a creamy and rich look at the end.
The potato fry is flavored by mango powder (amchur) gives a nice tangy taste, balanced with chili, sugar, the dry ginger will leave your palate a nice kick at the end.
Voila a vegetarian royal dish from my kitchen. 

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Original recipe is here
Lucknow Dhal

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style="color: #cc0000;">Ingredients:

Toor dhal / split pigeon: 1/3 cup
Milk: 1/3 cup
Green chillies: 2

Tamarind pulp: 1 tbsp diluted (or a small pinch diluted in 2 tbsp of water)
Turmeric: ¼ tsp
Salt: to taste
Oil: ½ tsp
Cumin: ½ tsp
Red chillies: 4
Garlic: 2 cloves minced
Asafoetida: a pinch
Cilantro leaves: Chopped

Method:
Rinse the dhal; place the dhal, milk, green chillies and a cup of water. Cook in pressure cooker in medium heat. Leave 5 to 6 whistles sound and switch off.
Once the dhal is cooked, open add the tamarind, turmeric and salt. Let it boil until the raw smell goes away.
In small saucepan, heat the oil, add the hing, cumin, garlic and red chilli, let it fry and add to the dhal.
Switch off and garnish with cilantro leaves.

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Original recipe is here
Khaste Mathura Aloo 

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Ingredients
Potato: 4 mediums, boiled, cubed
Green chillies: 2 split
Dry ginger: ½ tsp
Mango powder/ amchur powder: 1 tsp
Red chili powder: 1 tsp
Turmeric: ¼ tsp
Sugar: 1tsp
Cumin: 1 tsp
Asafoetida: a pinch
Salt: as per taste
Oil: 1 tsp
Cilantro: to garnish


Method:

Cook, peel and cubed the potatoes.
Heat oil in a pan, add the hing and cumin once they are fried, add the green chillies. Remove from the fire and add all the dry powder, (chilli powder may cause fuming if the flame is too high), reduce the heat and toss the potatoes, adjust the salt. When the potato turn brown and crisp enough. Switch off and garnish the cilantro.

The aloo is reaching Cooking for Kids event: Potato hosted by Deepa Hari, originated by Neivedyam.

Have a wonderful weekend!