Special Indian Recipes from Different Parts of India

Hope you all enjoy these recipes from different parts of Indian recipes

Lucknow

The famous Galouti kebab was specially crafted for the Nawabs of the erstwhile Awadh province, now a part of Lucknow, the capital city of Uttar Pradesh. The Nawab in the true sense had ‘Nawabi’ tastes. He decreed that the lamb delicacy that his ‘Khansamas’ make should be eaten without ruminating for too long. And thus came into being the legendary Galouti kebab – the name itself is an offshoot from ‘Galawat ke kebab’. Galawat refers to the tenderising which the lamb is subject to before it gets pounded into a fine paste with over 120 secret spices and herbs. This lends the characteristic succulence to the kebab.

Laknow Special Recipe Galouti Kebab
Laknow Special Recipe Galouti Kebab

Galouti Kebab

Serves: 2

Ingredients

  • 400 g Lamb mince
  • 30 g Ginger-garlic paste
  • 50 g Raw papaya paste
  • 40 g Roasted gram flour
  • 30 g Desi ghee
  • 1 g Saffron
  • 60 g Fried Cashew nuts
  • 6 Cloves
  • 50 g Brown onion paste
  • 20 g Galouti masala (powder)
  • 5 g Yellow chilli powder
  • 10 g Butter for smoke
  • 50 g Yoghurt
  • Ghee or Refined oil (for deep frying, as per requirement)
  • Salt to taste

For Papaya Paste

Peel a whole papaya. Make a paste out of the papaya skin and room temperature water, in a mixer, so that protein of the papaya is retained.

For Brown Onion Paste

Take a whole onion, peel and slice thinly; then deep fry till golden brown. Remove the excess oil. Mix yoghurt with the onion and make a fine paste out of it.

For Cashew Nut Paste

Deep fry whole cashew nuts till they turn golden brown. Remove from oil and make a fine paste with very little water.

For Saffron Water

Dry the saffron and powder it. Add warm water and keep aside for 10 minutes.

For The Smoke

Charcoal, butter and clove

For Galouti Masala

Ingredients

  • 40 g Green cardamom (whole)
  • 20 g Black cardamom seeds
  • 20 g Mace
  • 10 g Nutmeg
  • 10 g Black peppercorn
  • 10 g Rose petals
  • 10 g Cinnamon sticks
  • 20 g Caraway seeds (Shahi jeera)
  • Roast all these spices and powder them in a mixer. Store in an airtight container.

Method

  • Take a mixing bowl; put the finely minced lamb and add all the ingredients except butter, saffron and cloves. Mix properly.
  • Make a depression in the center of the lamb mince; put a burning piece of charcoal in it and sprinkle with butter and cloves.
  • When it starts to smoke, cover with aluminum foil and let it rest for 20 minutes. Then remove the coal. This will impart a smoky flavor to the mince.
  • Divide into individual bite sized cutlets (kebabs) and shallow fry on a tawa (hot plate), basting occasionally with ghee.

Karnataka Special Recipe Kori Kempu Bezule
Karnataka Special Recipe Kori Kempu Bezule

Karnataka

The Karnataka cuisine is popular for vegetarian and non-vegetarian recipes. The very famous Masala Dosa traces its origin from the Udupi cuisine. Kori Kempu Bezule is a favourite among Mangaloreans from the Coorg district famous for spicy varieties of non-veg curries, while coastal Karnataka boasts of various seafood specialties.

Kori Kempu Bezule

Serves: 1

Ingredients

  • 180 g Chicken leg meat (boneless)
  • 5 g Ginger paste
  • 5 g Garlic paste
  • 5 g Curry leaves
  • 5 g Coriander leaves
  • 10 g Red chilli paste
  • 10 g Besan flour
  • 10 g Rice flour
  • 100 ml Refined oil
  • 5 g Salt
  • 2 g Black peppercorn
  • 1 Banana leaf
  • 60 g Garlic yoghurt
  • 80 g Onion tomato masala

Method

  • Cut the chicken into small cubes and marinate it with ginger-garlic paste, red chilli paste, rice flour, besan flour, salt, black pepper powder and then deep fry.
  • Heat a pan; add oil, crackle mustard seeds, chopped ginger, curry leaves and add some onion and tomato masala; then mix in the deep fried chicken.
  • Finally, add yoghurt and toss, to mix.
  • Garnish with curry and coriander leaves and serve hot with garlic yoghurt.

Baby Corn Bezule (Vegetarian Appetizer)
Baby Corn Bezule (Vegetarian Appetizer)

Baby Corn Bezule (Vegetarian Appetizer)

Ingredients

  • 180 g Baby corn
  • 5 g Ginger paste
  • 5 g Garlic paste
  • 5 g Curry leaves
  • 5 g Coriander leaves
  • 5 g Red chilli paste
  • 10 g Besan flour
  • 10 g Rice flour
  • 100 ml Refined oil
  • 5 g Salt
  • 2 g Black Peppercorn
  • 1 Banana leaf
  • 60 g Garlic yoghurt
  • 80 g Onion tomato masala

Method:

  • Cut the baby corn into thick julienne's and marinate with ginger-garlic paste, red chilli paste, rice flour, besan flour, salt, black pepper powder and then deep fry.
  • Heat a pan, add oil, crackle mustard seeds, chopped ginger, curry leaves and add the onion and tomato masala; and then add fried baby corn.
  • Lastly, add the yoghurt and toss again.
  • Garnish with curry and coriander leaves.
  • Serve hot with garlic yoghurt.

Hyderabad Special Recipe Vegetable Igguru
Hyderabad Special Recipe Vegetable Igguru

Hyderabad

So you thought that Hyderabadi cuisine boasts of just Haleem, Kebabs and Biryanis? True! But there are some interesting choices to meet the taste of vegetarians too. Prepared generally during happy family occasions, the Vegetable Igurru is a traditional Sankranti dish. The dish is prepared by mixing together various and nearly all the vegetables available in the market. It is prepared to appease the deceased ancestors in the family who are believed to descend from heaven on this day to bless and taste the numerous offerings, all served on banana leaves. (Also called Kayla Koora.)

Vegetable Igguru

Serves: 4

Ingredients

  • 75 g Carrots, peeled and diced
  • 75 g Beans, stringed and diced
  • 50 g Cauliflower, diced
  • 50 g Snakegourd, peeled and diced
  • 50 g Yam, peeled and diced
  • 50 g Potato, peeled and diced
  • 50 g Ridge gourd, peeled and diced
  • 50 g Green peas
  • 50 g Drumstick, cut
  • 100 g Onions, chopped
  • 30 g Ginger paste
  • 30 g Garlic paste
  • 100 g Tomato puree
  • 1 Coconut, grated and milk extracted
  • 5 g Jeera (Cumin)
  • 5 g Mustard
  • 8 Green chillies, chopped
  • Few sprigs of Curry leaf
  • 15 g Red chilli powder
  • 45 g Coriander powder
  • 10 g Turmeric powder
  • 80 ml Refined oil
  • 50 ml Ghee
  • Salt to taste

Method

Heat oil in a pan. Add jeera, mustard, green chillies and the onions and sauté till the onions turn light brown.

Add ginger-garlic paste. Cook for 5 minutes on low flame.

Then add all the vegetables and mix well. Season with salt.

Cover and cook for 8 to 10 minutes.

Add red chilli powder, coriander powder, turmeric and cook further for 5 minutes.

Add the tomato puree and cook for 10 minutes; keep stirring.

Add coconut milk and reduce the flame to simmer the broth for 5 minutes.

As garnish, heat ghee and add jeera, whole red chilli and curry leaves. Pour this on top of the vegetables.

Goa Special Goan Prawn Curry
Goa Special Goan Prawn Curry

Goa

Goan cuisine is a blend of different cultural influences right from Portuguese to modern techniques or styles adopted in cooking. Rice, coconut milk, seafood and local spices are the main ingredients of this cuisine. Catholics and Hindus are the dominating communities, with fish being the staple food for both. Kokum is another distinct spice used in the Goan recipes, to achieve the slightly sour taste. It is the preferred substitute for tamarind. Jaggery is used for sweetening the food. A favorite among Goans and Konkani communities is the Goan Prawn curry.

Goan Prawn Curry

Serves: 2

Ingredients

  • 550 g Prawns
  • 10 Dry red chilies
  • 1 ½ Grated coconut
  • 1 tsp Cumin seeds
  • 1 tsp Peppercorns
  • 6 Cloves of garlic
  • 1 piece of ginger
  • 1 tbsp Turmeric powder
  • 2 tbsp Coriander seeds
  • 1 cup Tamarind juice
  • 2 tbsp Oil
  • 5 Green chilies
  • 3 Tomatoes
  • Salt to taste
  • Kokum or dried lime

Method

  • Grind red chilies, coconut, cumin seeds, coriander seeds, ginger, garlic and peppercorns into a smooth paste.
  • Heat oil in a saucepan. Fry onions till light brown.
  • Add the ground paste and fry for 10 minutes. Add 1 litre (6 cups) of warm water and bring to a boil.
  • Simmer for 20 minutes, stirring occasionally.
  • Add pieces of fish, tamarind and kokum. Cook for 10 minutes.
  • Before removing from the fire, add quarters of tomatoes and green chilies. Serve with plain boiled rice.

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Comments 1 comment

Jaylon 23 months ago

Fell out of bed feeling down. This has brteihgned my day!

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