The famous dish of Uttar Pradesh
Veg Kofta Curry and Rice
- Vegetables used are carrots, capsicum, capsicum, potato, cauliflower, and green peas. I also added some melted cheese, but you can leave it out.
- Apart from these vegetables, you can also add broccoli, corn, french beans, baby corn, etc.
- This preparation of this vegetable kofta is different from the Malai kofta I recipe
- The vegetable mixture is not cooked but chopped in a food processor. Melted cheese, herbs, spices, and gram flour are added to this minced vegetable.
- Any kofta sauce takes time to prepare. The vegetarian kofta must be prepared first, followed by the sauce or curry. I usually prepare everything in one go. But if you’re short on time, you can make either the curry base or the kofta mixture the day before and refrigerate.
- You can prepare curry or kofta first. First I make the curry and then the kofta. Place the koftas and then decorate.
- Vegetable kofta gravy goes best with chapatis or rotis or naan or rumali roti. You can also serve it with matar pulao or jeera rice.
Kadhi Chawal
Kadhi Chawal is a universal favorite food for all Indians.
This Indian yogurt curry with rice is made by dipping fried fritters in a yogurt-based curry. Fried pakoras dipped in thick creamy yogurt curry make the experience unique. It is a recipe that almost everyone loves, but it is made differently in every household. Kadhi is creamy and finger-licking delicious. This is topped off with crispy pakoras. Kadhi chawal is a sour Dahi kadhi prepared with curd, besan, and masalas and served with tadka-dried red chilies and served with besan pakodas. It is mildly spicy. Goes very well with salad, roti, and any sabzi. The Hindi word “Kadhi” refers to a yogurt sauce that is slowly cooked for some time.
MORE UTTAR PRADESH FAMOUS FOOD
The word “pakora” means fritters made from gram flour (besan). In this recipe, fritters are made with a spicy, tangy batter made from onions, gram flour, and spices. There are many variations of making kadhi in North and West Indian cuisine. The spices or herbs added vary, but the yogurt sauce is usually thickened with gram flour (called besan in Hindi). Gram flour is made from shelled black chickpeas and has a nutty flavor. The curd used to make kadhi is sour curd. This gives this dish a sour, spicy, and creamy taste. You will find that every state and region has its own ways of making dahi besan kadhi.
So we have different kinds of kadhi like:
Maharashtrian Kadhi, Rajasthani Kadhi, Gujarati Kadhi, Sindhi Kadhi, and so on. Punjabi Kadhi is different from other regional variations of kadhi. It is denser and creamier than other variants, which have a slightly thinner consistency. The herbs and spices used in the recipe also vary. The onion pakora offers a lot of texture and balances the creaminess of the yogurt sauce.
I make kadhi pakora often but I haven’t been good at taking step-by-step photos and that’s why it took me so long to share this delicious Punjabi kadhi recipe. We love kadhi with or without pakora. When we are in serving Punjabi kadhi pakora with steamed rice or jeera rice, we call it kadhi chawal – where chawal is the Hindi word for rice. You can also have kadhi with roti but we prefer it with rice. Kadhi Chawal and Rajma Chawal are stapled and very popular dishes in Punjabi homes.
Aloo puri
Puffed flat whole wheat bread is in the service with spicy potato curry. This amazing breakfast is really famous in Uttar Pradesh. It is usually made from either wheat flour or plain flour with some basic spices added when the dough is kneaded. it can also be with different stuffing and one such popular way is to make it with aloo mash mixed in a wheat flour batter.
