Awadh cuisine and Mughlai Cuisine is same? Here what makes it different
September 24, 2020
Awadh cuisine came from Lucknow (the city of nawabs) Uttar Pradesh, India. The best thing about awadh cuisine which make it different or unique is their cooking style (tawa cooking). Their food is cooked in slow fire which enable the spices to blend with the food. There are many dishes from Awadh cuisine, here are some popular dishes of awadh cuisine.
Popular dishes of awadh cuisine-
Shahi Tukda(Awadh cuisine)
Shahi Tukda meaning shahi-(royal) to and tukda- (piece) a lovable dessert. It is a deep fried slices of bread soaked in sheera( sugar syrup) and top with rabri. One of the main dishes from Awadh cuisine
For rabri– Milk-3cup Milk powder- 1/5 Sugar- 4tbsp Badam pista- 1tsp Saffron-1tsp Rose water flavour-1tsp
For Sheera or sugar syrup- Water-1/2cup Sugar-1/2cup Saffron-1tsp
For double roti- bread- 4 slice Ghee- 4tbsp For garnish- Pista, badam and silver leaf(chandi vark)
Method of preparation- Firstly, take two pan one for rabri and one for sugar syrup. For Rabri– secondly, add 3cup milk and boil it. After boiling of milk add badam, pista, saffron and rose water and then stir it. Cook it for 15min, after sometime add sugar and milk powder then cook it properly for 10min and after that your rabri is ready.
Sheera or sugar syrup- Thirdly, add water in a pan, add saffron and sugar stir it slowly cook it in a medium flame to make it thick, so here your syrup is ready.
Double roti– Further, take a small pan add ghee into it, on the otherhand get 4 slice of bread cut it down cross wise and fry it in ghee. It’s important to fry it in ghee for giving it a shahi taste. Now dip the fried slices in sugar syrup, put it out place it in a plate and pour rabri on top. Garnish it with pista, badam and silver leaf (chandi vark).
Tokri Chat(Awadh cuisine)
Basket chat or Tokri chat is very famous in Lucknow. Everywhere as street food even in Delhi. A basket loaded with mouthwatering stuffing.
1.potatoes-2 2.Corn flour-2tbsp 3.Salt- according to taste For chat stuffing– boiled potatoes- 2-3 Chopped Onion-1 tomatoes-1 Cucumber-1 Chilli powder- 1/4tbsp Coriander chutney- 1tbsp For topping or garnish- Whisked yogurt- 3tbsp Tamarind chutney- 2tbsp Coriander chutney- 2tbsp Some Pemogranate seeds Coriander leaves Aalu bhujia
Preparation- For basket or Tokri – Take grated 2 potatoes and squeeze their water. After squeezing water from it add corn flour and salt to taste mix it well. Now take a iron sieve spread the potatoes mixture in a basket structure (press it). Now deep fry it and keep the temperature of oil high, fry it until it turn to brown and better in corners make a crispier basket. Cool it down to demould it press the bottom of sieve, it will be easily demould. So now a fine shape and crispy basket has made.
For stuffing of basket– Take chopped boiled potatoes, fine chopped onion, tomatoes and cucumber. Add salt to taste, chilli powder and coriander chutney to make it mouth watering. Moreover, now fill this chat stuffing in basket, and topping it with whisked yogurt, tamarind chutney, coriander chutney, Pemogranate seeds, coriander leaves and aalu bhujia everyone favorite. Enjoy the basket or Tokri chat with yourself or friends and family.
It is a sweet snack made from rich milk cream and most popular in Lucknow. Malai Makhan is from Awadh cuisine
Ingredients- milk cream- 200ml Cold milk- 100ml Sugar powder- 80grm Baking soda sugary- A pinch Kewra water- 1tbsp Lemon juice- 1tbsp And also elaichi powder, Kesar,and yellow food color. Garnish – badam, pista and kesar
Preparation– Firstly, in a bowl take fresh cream and add baking soda and lemon juice mix it well. Make it soft and fluffy, now put it for 4hour in chilled tray of refrigerator. Subsequently, add sugar powder, elaichi powder, kesar and yellowish food color. Beat it with hand mixture add milk in between beating to make it like fluffy and thick. So, the Malai makhan is ready garnish it with pista badam, sugar and kesar better taste when it is cold.
Zarda is a traditional dish of sweet boiled rice. Made with food color, milk, sugar, cardamon, pista and almonds. It is one of the main dishes from Awadh cuisine
Ingredients– water- 9 cup Rice( presoaked)- 3cup Clarified butter- 1/2cup Sugar- 3cup Elaichi- 12-13 food color- red and orange Kewra essence- 1/2tsp Golden raisins, pecans,walnuts, pista, amlonds peeled and sliced- 2tbsp For garnish- dry fruits, red arshafi and mawa.
Preparation– Firstly, take a kadai(wok)or pan and boil water then add food color in it orange and red, also 6-7 elaichi. Now add the presoaked rice( Sela rice) mix it well, cook this rice 75% only. After 5min later drain the cooked rice. Secondly, now in a new pan pour clarified butter and add 5-6 elaichi, after 30sec add zarda rice slightly mix it. Add sugar, cook it for 5-7 min in low flame and cover the lid for melting the sugar. Meanwhile add golden raisins, pecans, walnuts, pista, almonds peeled and sliced again mix it and put the kadai or pan on tawa leave it for 20min in medium flame. After that, place it in a serving bowl or plate, your zarda is ready garnish it with dry fruits, red arshafi and mawa enjoy it hot.