Awadhi Cuisine
Awadhi cuisine is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Awadhi Cuisine
First course – Soup
Tamater ka Shorba
Second course - Main Course
Awadhi Murgh
Korma
Third course –
Accompaniment
Laccha Paratha
Fourth course
– Dessert
Ananas ka Muzaffar
Tamater ka Shorba
Ingredients Qty
Tomatoes 200 gm
Onions 15 gm
Ginger 5 gm
Garlic
5 gm
Bay leaf 1 gm
Cinnamon 2 gm
Cloves 1 gm
Green cardamom 2 no
Black cardamom 1 no
Green chillies 1 no
Bengal gram flour 2 tsp
Chicken bones 50 gm
Cumin (whole) 1/2 tsp
Refined oil 10 ml
Grated coconut 3 tsp
Dry red chillies(
whole) 2 no
Method
1. Boil tomatoes in 1 litre water with
onions, ginger, garlic, bay leaf, cinnamon, cloves, green cardamom, black cardamom,
green chillies, chicken bones, grated coconut and simmer for one hour.
2. Make a roux of Bengal gram flour and mix
into shorba till it thickens.
3. Strain soup and serve with a garnish of
fried whole dry red chillies on top.
Murg Awadhi Korma
Ingredients Qty
Chicken
200 gm
Ghee or
clarified butter 10 gm
Chicken
stock
400 ml
Cloves 3-4 no’s
Black
cardamoms 2
no’s
Green
cardamoms
2 no’s
Cinnamon
sticks
1 no’s
Coriander
powder 1/2 tsp
Ginger,
minced
1 tsp
Garlic,
minced
1 tsp
Yogurt)
50 ml
Cashews
10 gm
Onions,
sliced
20 gm
Red chili
powder
½ tsp
White pepper
powder ¼ tsp
Fresh coriander leaves, chopped 2 sprigs
Cream for
garnish 1 tsp
Almonds
2 no’s
Salt To taste
Method
1) Cut chicken
into 4-6 pieces.
2) Grind ginger
and garlic into a fine paste.
3) In a heavy
bottom pan, heat ghee, add whole garam masala (cloves, green and black
cardamom, cinnamon), and until they crackle.
4) Add coriander
powder, red chili powder, ginger-garlic paste and white pepper powder. Stir
well.
5) Add chicken
and sear at medium-high heat. When the chicken is seared, add chicken stock.
6) While chicken is cooking, fry onions and roast
cashews in a little ghee until golden brown and grind into a fine paste.
7) Blanch almonds
in hot water, remove skin, slice and toast them.
8) When the
chicken is tender, add the onion-cashew paste and yogurt. Be sure to let the
chicken and cooking liquid cool slightly to keep yogurt from curdling.
9) Season and garnish
with cream, chopped coriander leaves and roasted almond flakes.
Lachha Paratha
Ingredients
Qty
Whole Wheat Flour ( Atta) 200 gm
Oil 1
tbsp
Salt as
per taste
Butter /
Ghee ( Pure Ghee) for frying
Water
for kneading
Method
1.
Make dough out of whole-wheat flour
(atta), 1 tbsp oil & salt, as you would do for any paratha / roti
2.
Make dough 30 minutes before and cover it
with moist muslin cloth.
3.
Take a ping-pong ball size lump of dough.
Now roll it into a circle of appox. 5 to 6 “diameter using dry flour”.
4.
Heat the ghee so that it turns to liquid.
5.
Now spread the ghee properly over entire
surface.
6.
Using a knife make a 2 cut lengthways and
fold it inwards.
7.
Spread oil on every fold. Now press it
lightly towards the center to show the layers clearly and roll like a paratha.
8.
Cook on a pre-heated Tawa ( flat griddle
plate )
Ananas Ka Muzaffar
Ingredients Qty
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