Best Awadhi recipes you can lay your hands on | Femina.in (2024)

Thoum haldi ka paneer
Ingredients:
200g Paneer
1tsp Ginger paste
tbsp Chopped garlic
tsp Lemon juice -2 tsp
½ tsp Red chilli flakes
¼ tsp Mace powder
tsp Coriander roots
Salt to taste
½ tsp Turmeric
½ cup Mustard oil
tbsp Besan

For mango chutney:
Ingredients:
1 tsp Hung curd
1 tbsp Mango paste
1 tsp Roasted cumin
½ tsp Black salt
1 tsp Fresh chopped mint & ginger

Method:
In a heavy bottom pan, heat mustard oil.
Then add besan and turn off the flame. Mix well and keep aside.
Cut paneer into finger chip-like pieces.
Marinate paneer in a paste of ginger, garlic, salt, chilli flakes, coriander leaves, lemon juice and besan marinade. Keep aside for about 15 to 20 mins.
Sear all the marinated paneer in a pan.
Turn off heat when golden brown.

For mango dip: Mix all ingredients and serve.

Multani–e–khumb
Ingredients:
250g Mushroom
50g Gucchi mushroom (soaked)
1 big onion chopped
2 Tomatoes chopped
100g Curd
1 tsp Ginger & garlic paste
1 tbsp Garlic cloves
8 Dried long red chilies
2 tbsp Fried Cashew nut (soaked in water)
2 tsp Coriander seeds
2 tsp Cumin seeds
5 Black pepper corns
½ tsp Fennel seeds
¼ tsp Turmeric powder
1/2 tsp Chili powder
3/4 tsp Garam masala
2 tbsp Oil
Salt to taste
Green coriander for garnishing

Method:
Heat oil in a pan, add chopped onions and saute until translucent.
Grind ginger, garlic and dried chilies into a paste and add to the sautéed onions.
Cook for a couple of minutes and add chopped tomatoes and cook until tomatoes are done.
Add curd and again cook for 6 to 7 minutes.
Cool the mixture and grind into a paste.
Dry roast coriander seeds, cumin seeds, fennel seeds and pepper corns and grind into a coarse mixture.
Heat a tsp of oil in the previously used pan and add mushroom and gucchi along with chopped garlic and saute until mushroom is tender. Transfer it to a plate.
Heat the remaining oil in the same pan and add ground onion tomato paste.
When it starts bubbling, add coriander cumin powder, turmeric powder, chili powder, garam masala and salt.
Let it cook for 3 to 4 minutes over medium high heat and then add sautéed mushroom and some water. Mix well.
Let it cook for 10 minutes stirring occasionally till the oil starts separating.
Grind fried cashews to a fine paste and add to the gravy and cook for another 5 minutes.
Turn off heat and serve with roti, naan or rice or pulao.

Anjeer aur khubani ka meetha
Ingredients:
250g Fig {Anjeer}
100g Apricots (khubani)
50g Sugar
100g Ghee
50g Almonds
30g Pistachios
50g Cashew nuts
Few Saffron strands

Method:
Soak fig and apricots for 2 to 3 hours.
Then grind into a thick paste.
Take ½ cup of water, sugar and ghee in wok and cook for 2 to 3 minutes.
Now add the fig and apricot paste and cook till the ghee leaves the sides of the pan.
Add slivers of almonds, pistachios, cashew nuts and saffron.
Mix, cool and serve.

Anjeer aur piste ki mithas
Ingredients:
2 tbsp Poppy seeds
2 tbsp Toasted desiccated coconut
150 gms Figs, dried and chopped
250g Dates, deseeded
75g cashews, coarsely chopped
75g Almonds, coarsely chopped
150g Pistachios, coarsely chopped
25 ml ghee

Method:
Place chopped dates and figs in a blender and blend for 2-3 minutes (Add 1-2 tbsps of water if necessary). Remove and keep aside.
Dry roast the nuts in a pan on medium heat for about 3-4 minutes. Remove and keep aside.
In the same pan, dry roast the poppy seeds and coconut for about a minute.
Heat the ghee or butter in a heavy bottom pan. Add the date and fig mixture and sauté for approximately 5 minutes on medium heat.
Now add the chopped nuts, desiccated coconut and cardamom powder and allow to cook till the mixture comes together, resembling a dough-like substance.
Remove from the heat and allow to cool.
Grease your palms with some ghee and roll the mixture in ping pong sized balls.
Roll in powdered edible glitter and allow to dry for a couple of hours before storing in an airtight container.
Alternatively you can roll the mixture into a log shape, and sprinkle with powdered almonds and pistachios. Wrap in cling wrap and refrigerate for a couple of hours before slicing and serving.

Recipe courtesy: Chef Jayanandan Bhaskar, Kitchen District, Hyatt Regency, Gurgaon