Each region has classic recipes to boast of, that are also their unique identity. It’s also interesting to note that each region’s cuisine and food practices evolved around its geographical conditions, climate and the available food resources.
1 CHOLE BHATURE
A classic favourite across nearly the length and breadth of the country.
Preparation time 20 mins
Cooking time 25-30 mins
1. Pressure cook the soaked chole upto 4-5 whistles, strain and keep aside.
2. Heat oil in a wok or kadhai fry the whole masala/spices mentioned above till you start getting their aroma. Add the ground paste and sauté till the oil starts to leaves the sides of the kadhai.
3.Keep stirring so that the paste does not stick to the pan.
4. Add all the dry spice powders turmeric, red chilli powder, coriander and dry mango powder stir and sauté for a minute. Add the cooked chole, 2 cups water, salt and stir.
5. Simmer on a low to medium flame for 12-15 minutes till the gravy thickens. Stir occasionally.
6. Add slit green chillies and garam masala powder or chole masala. stir and simmer for a minute or two.
7. Serve hot garnished with onion slices & lemon wedges along with bhatura.
2 BUTTER CHICKEN
This dish needs no introduction. This dish has crossed all barriers to enjoy the popularity it does.
Preparation time: 40 mins
Marination time: 3-4 hours
Cooking time: 30 mins
- 400 gms Chicken drumsticks
- 1 tbsp Lemon juice
- 1 tsp Kashmiri red chilli powder
- Salt to taste
- Olive oil/butter, to brush
- ½ cup Hung Yogurt
- 2 tsps Ginger paste
- 2 tsps Garlic paste
- ½ tsp Kashmiri red chili powder
- ½ tsp Garam masala powder
- Salt to taste
- 2 tsps Olive oil
FOR MAKHANI GRAVY
- 2 tsps Oil
- 2 Green cardamom
- 2 Cloves
- 2 to 3 Black peppercorns
- 1 inch Cinnamon stick
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- ½ cup Tomato puree
- ½ tsp Red chilli powder
- Salt to taste
- 2 tbsps Sugar or honey
- ½ tsp Kasoori methi
- ½ cup Fresh yoghurt
1. Apply a mixture of red chili powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.
2. To prepare the margination, mix together the hung yoghurt, ginger and garlic pastes, red chili and garam masala powders, salt and mustard oil in a large bowl.
3. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.
4. Preheat the oven to 200°C. Skewer the chicken pieces onto metal skewers and cook in the pre-heated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.
5. Brush a little butter and cook for two minutes more. Remove and set aside.
6. To prepare the makhani gravy, heat oil in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes.
7. Add the ginger and garlic paste and sauté for two minutes again. Add the tomato puree, red chilli powder, salt to taste and half cup of water.
8. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and crushed kasoori methi.
9. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh yoghurt. Serve hot with naan or parantha.