| DINE LIKE ROYALTY |
|
| |
| |
| Neha Prasada shares her meticulous compilation of the culinary secrets of the royal empires from across the country in her new book Dining with the Maharajas (Roli Books). Take a leaf out of the regal kitchens of the Royals of Mysore and the Princes of Rajputana land, and master ancient Indian gastronomy. |
| |
| BAPHLA (UDAIPUR) |
| |
Spiced wheat flour balls boiled and roasted.
Ingredients
Wheat flour 500 gms
Aniseed, (coarsely grounded) 1 tbsp
Cumin seeds, coarsely grounded 1 tbsp
Coriander seeds, coarsely grounded 1 tbsp or 6 gms
Carom seeds 1 tbsp or 7½ gms
Ghee 3 tbsp or 45 gms
Salt to taste
Turmeric powder ¼ tbsp |
| |
METHOD
* Mix all the ingredients well and knead the dough tight. Divide the dough equally into portions. Shape them into round batis and keep aside.
* Boil some water in a big pan with a good pinch of turmeric. Add the batis and boil till they start floating on top. Remove and wash under running water.
* Now put them in a bati cooker and roast for about 5-10 minutes till they turn golden brown.
* Serve with ghee and dal. |
| |
COUNTRY MUDDIYA MUTTAI (MYSORE)
Hard-boiled eggs wrapped with minced meat and deep-fried. |
| |
|
Ingredients
Lamb mince (keema) 500 gms
Eggs, hard-boiled 4
Refined oil 2 cups or 500 ml
Onions, chopped 50 gms
Ginger-garlic paste 3½ tsp or 20 gms
Red chilli powder ½ tsp
Garam masala powder ½ tsp
Salt to taste
Green coriander
(hara dhaniya), chopped 2 tbsp or 8 gms
| |
METHOD
* Heat ½ cup oil in a pan; add the onions, ginger-garlic paste, lamb mince, red chilli powder, garam masala powder, salt, and green coriander. Cook till the time lamb mince is tender.
* Take the boiled eggs and cover them with the minced meat mixture; shape well.
* Heat the remaining oil; deep-fry the eggs till golden brown. Remove and serve hot with tomato chutney. |
| |
MEWE KI BIRYANI (SAILANA)
Slow-cooked lamb rice with dry fruits. |
| |
Ingredients
Basmati rice, washed, soaked for 1 hour l kg
Salt for rice 5 tbsp or 35 gms
Minced lean lamb from leg or shoulder (keema) l kg
Ghee ½ cup or 100 gms
Onions, thinly and evenly sliced 1 cup or 120 gms
Salt for lamb 4 tsp or 12 gms
Red chillies 12
Coriander seeds, powdered 4 tsp or 12 gms
Garlic, grounded 2 tsp or 12 gms
Ginger, grounded 2 tsp or 12 gms
Yoghurt 120 gms
Garam masala powder 1 tsp or 3 gms
Almonds, blanched and shredded 3 tbsp or 30 gms
Pistachios shredded 3 tbsp or 30 gms
|
| |
METHOD
* Boil rice and drain in a sieve removing the water completely. Spread it on a wide dish and let it cool.
* Fry sliced onions till golden brown. Add minced meat along with salt, red chilli and coriander seed powder, garlic, ginger, and yoghurt. Stir-fry till the meat is brown. Add water and cook. Add garam masala when water dries .
* In a separate pan mix almonds, pistachios, raisins, coconut, whole-milk fudge, and lemon juice together
* Take a heavy-bottomed pan and add a little ghee. Spread one-fifth of the rice evenly. Add the screwpine water to the milk and sprinkle over the rice. Spread half the meat over the rice. Then put a second layer of rice and spread half the dry fruits mixture. Repeat as above. After a final layer of rice, put a wet cloth covering the rice completely.
* Cook on medium heat to form steam. As soon as the steam rises, put on dim for half an hour. |
| |
CHARA SANDE KO (JAMMU AND KASHMIR)
Shredded chicken with a hint of mustard. |
| |
|
Ingredients
Chicken, cut into pieces 1½
Whole red chillies 2
Nepalese spices(timur or jimbu) a pinch
Cumin seeds 1 gms
Garlic 5 pods
Ginger 1" slice
Salt to taste
Turmeric powder ¼ tsp
Juice of lemons 2
Mustard oil 1 tbsp or 15 ml
Yoghurt 1½ tbsp or 25 gms
Green coriander leaves 2 tbsp or 8 gms
Green chillies, slivers 4
Refined oil 1 tbsp or 15 ml
Fenugreek seeds(methi dana) ½ tsp or 2¼ gms
Green coriander leaves 1 tbsp or 4 gms
Garam masala powder ½ tsp or 1½ gms | |
METHOD
* Heat the following ingredients on a griddle (tawa): whole red chillies, Nepalese spices, cumin seeds, garlic pods, and ginger. Grind in a mixie and keep aside.
* Boil the chicken with salt and turmeric powder. Remove the flesh from the bones. Add the lemon juice and spice paste. Add the unheated mustard oil, yoghurt, green coriander leaves, and green chillies.
* Heat some oil in a pan. Add to it the fenugreek seeds, green coriander leaves, and garam masala. Sauté for a few seconds. Remove and pour the tempering over the shredded chicken. Serve cold. |
| |
GULATHI (RAMPUR)
Sweet rice pudding served in earthen pots. |
| |
Ingredients
Milk 12 cups or 3 litre
Rice, powdered coarsely 1½ cups or 300 gms
Coconut powder 100 gms
Whole-milk fudge (khoya) 500 gms
Sugar, powdered 2½ cups or 500 gms
Green cardamoms
powdered 30 gms
Ghee 1½ cups or 250 gms
Screwpine (kewda) water 1 tsp or 5 ml
Saffron (kesar) a pinch
Silver leaves (varq) a few
Almonds a few
Pistachios a few |
| |
METHOD
* Boil the milk in a large pan for a few minutes. Add the powdered rice and keep stirring till well cooked.
* Add the coconut powder, whole-milk fudge, powdered sugar, and green cardamom powder; keep stirring till it is of thick paste-like consistency. Then add ghee, screwpine water, and saffron. Stir continuously so that the mixture does not stick to the bottom of the pan and burn.
* The gulathi should be set and served in earthen pots for their unique flavour. Serve cold garnished with silver leaves and dry fruits like almonds and pistachios. |