PRASAD N.

METRANI TMTP 2006- 2008

AWADHI CUSINE

INTRODUCTION Lucknow which was the seat of awad culture,brings to mind the tradition of 'pelhe aap'<after u> , the language dripping with politeness n the life style of the nawabs but what appeals the most is the cuisine of awadh which in some ways was a culmination of all that was best in art culture n science. The daily repast is an integral part point for the family. For the three generations in awadh the family sits together around the DASTARKHWAN dining spread to enjoy their meal. In this region exculsive use of ingredients such as various spices, ghee or clarified butter is used this makes it different and remarkable cuisine. Also the people and cooks in this region believes that sahaj pakey so meetha hoi meaning that which is cooked by slow method is more tasteful. FACTS The origination of word kebab is having a great historical significance and importance in terms its influence is from Persian word and it means kum means less and aab means water so the dish which is cooked in less water is called kebab.

PRASAD N. METRANI TMTP 2006- 2008

Famous varieties of mangoes obtained in awadh are of dussheri. Also famous kakori kebab is named specially after a province in lucknow called as kakori. The famous kebab called as tuned ke kebab is from this region of awadh which got famous through its shops name itself. CULINARY TERMS TECHNIQUES N EQUIPMENT 1.GHEE DURUST KARNA this is a vital step in cooking almost any awadhi dish.it is essentially the tempering or seasoning of the cooking medium n flavouring it with kewra water n cardamoms.the method is as follows- heat 500gm ghee or oil to a smoking point,then reduce the heat n sprinkle 1 tbsp kewara water. add 6 green cadmoms,stir till the water evaporates n the ghee off a pleasent aroma. remove 4m the fire,strain through a musline cloth n keep 4 further use.tempered ghee is used 4 all the recipes in this book except 4 baghar n deep frying. 2. DHUNGAR this is a quick procedure used to flavour a meat dish,dals or even raita.the smoke very effectively permeates every grain of the ingr.. n impart a suitable aroma which enhances the quality of the dish.the meathod is as follow- in a shallow utensil or a lagan in which the meat or mince has been marinated,a a small bay is made in the centre n a katori or onion skin or even a betel leaf is placed. in it a piece of live coal is placed n hot ghee

PRASAD N. METRANI TMTP 2006- 2008

sometime mixed with aromatic herbs or spices is poured over it n covered immediately with a lid to prevent the smoke 4m escaping.the lid is nt removed till about 15 min so as to allow the smoke to work on the ingredients insidethe coal is then removed 4m the utensil n the meat put through further cooking processes. 3. DUM DENA dum literally means breath n the process involves placing the semi-cooked ingr.. in a pot or deg. sealing the utensil with flour dough n applying very slow charcoal fire 4m top by placing sum live charcoal on the lid n some below . the magic of dum is the excellent aroma flavour n texture which results 4m slow cooking.the method is followed 4 a n0o. of delicacies such as the shabdeg pulao n biryani any dish cooked by this method is dum pukth or dum bakht. 4.GALAVAT refers 2 the use of softening agents such as papain or kalmi shora 2 tenderise meat. 5. BAGHAR this is a meathod of temp.. a dish with hot oil/ghee n spices. it may be done either at the begin... of the cooking as in curries or at the end as 4 pulses in the 4mer the fat is heated in a vessel 2 a smoking point n after reducing the flame spices r added 2 it

6.GILE HIKMAT

PRASAD N. METRANI TMTP 2006- 2008

gil in persian is earth or mud n hikmat implies the procedure of the hakims. this method is generally followed 2 prepare kushtas which r the ash like residue of substances which cannot be consumed in their natural form as they r toxic 4 instant gems n metals the meathod is as follow - the meat or vegeta... to be cooked is generally taken whole n syuffed with nuts n spices it is then wrapped in a banana leaf or cloth n covered completely with clay or multani mitti so as 2 seal it. it is there after buried about 4-6 inches deep a slow fire is then placed on top 4 6-8 hrs after which the food is dug out n is ready 2 be served. 7.LOAB this is tearm which reafers 2 the final stage in cooking when the oil used during cooking rises 2 the surface giving the dish a finished appearance. this occurs mostly when slow cooking of gravy dishes is involved. 8.MOIN it is the shortening of dough. in this fat is rubbed into the flour n made into a dough 4 kachoris or pooris or parathas this makes the final product crisp flaky n crumby

9.ITTR

PRASAD N. METRANI TMTP 2006- 2008

the use of perfumes play an impt.. role in awadh cuisine they r used 2 enhance the aroma of the dish n make it delicate most commonly they r made 4m musk deer. 10.ROASTING OF SPICES sum spices r lightly roasted b4 grinding. roast.. helps in enhancing the aroma of the condiments. the infusion of aroma into the dish becum easier as on heating, oil r released which r responcible 4 imparting the extra scent. 11.YAKHNI CUT<mutton> the cut of yakhni r genera... bony pieces with flesh on them. these cuts r usually taken 4m the joints n the rib of the animals. 12.CHANDI WARQ this is a process in which small pieces of silver r placed between 2 sheets of paper n then patted continuously with a hammer till it bcum papery thinthese r used in decorating the dishes b4 presentation eg chandi kaliya, moti pulao 13.ZAMIN DOZ this is a style of cooking in which a hole is dug in the ground n the ingr... r placed n covered with mud. then burning charcoal is placed over it. the cooking process takes about 6 hrs

PRASAD N. METRANI TMTP 2006- 2008

UTENSILS USED 1.BHAGONA or the patili is gener... of brass with a lid.it is used when a great deal of BHUNNA or SAUTE is required or even 4 boiling n simmering. it is also used 4 preparing yakhni or salan korma or kaliya. 2.DEG/DEGCHI is a pear shaped pot with a lid of either brass,copper or aluminium. the shape of this utensil is ideally suited 4 the DUM method n is used 4 cooking pulao, biryani, nehari or shab deg 3.KADHAI is a deep, concave utensil made of brass iron or aluminium n is used 4 deep frying pooris n the like 4.LAGAN is a round n shallow copper utensil with a slightly concave bottom. used 4 cooking whole or big cuts of meat or poultry especially when heat is applied 4m both the bottom n top. 5.LOHE KA TANDOOR is an iron tandoor as distinct 4m the clay tandoor more common in delhi. it is a kind of dome-shaped iron oven used 4 making most breads such as the sheermal taftan bakarkhani etc

PRASAD N. METRANI TMTP 2006- 2008

6.MAHI TAWA is the awadh version of the griddle shaped like a big round flat bottomed tray with raised edgeg used 4 cooking kebabs. 7.SEENI is a big thali<round tray> usually used as a lid 4 the lagan or mahi tawa when heat is 2 be applied 4m the top. live charcoal is placed on it n the heat is transmitted through it 2 the food. thus the indirect heat has the desired effect of browning n cooking the ingr....

LAZZAT-E-TAAM ( SPECIAL MASALA USED ) cloves green cardmom 5 7gm

PRASAD N. METRANI TMTP 2006- 2008

large cardmom 5gm mace 3gm cinnamom 2gm nutmeg 1 black pepper 5gm coriander seed 5gm baobeer 5gm allspices 5gm coconut 5gm jarakush 5gm cumin 5gm caraway seeds 5gm sandal wood p/w 5gm dry rose patals 5gm makhana 5gm bay leaf 1gm poppy seeds 5gm fennel seed 5gm anise seed 5gm white pepper 5gm dry fennel leaves kewera jal mitha itre