Mughlai and Awadhi meals and Durga Puja pass hand in hand for the Bengalis. So, Indulge brings true Awadhi recipes from none other than Manzilat Fatima, the brilliant granddaughter of Nawab of Oudh, Wajid Ali Shah.
- Meat Dopiaza
- Ingredients:
- Mutton/ red meat ( riwaji cubed pieces): 1 kg
- Baby onions (peeled, boiled but no longer fully cooked): half of the kg
- Green chilies: 50 gm
- Ginger garlic paste: three tbsp
- Dalda / subtle oil: a hundred and fifty gm
- Plain curd: one hundred fifty gm
- A few green cardamoms
Method:
In a pressure cooker positioned wash and cube meat portions. Add ginger-garlic paste, dalda, curd, and cardamoms. Cook the meat until it is done. Add boiled onions and green chilies. Keep on simmering for 5 mins. Your meat is ready. Have it with rice or paranthas.
Moharram Wali Daal
One cup of khadi masoor daal (Gota Moshur) soaked overnight. Half tsp each haldi, purple chili powder, coriander powder, and one tsp each ginger garlic paste—salt to flavor.
Method:
Boil daal with all the above spices. Mash very well or whisk until smooth. To this mix, add one tsp roasted garam masala powder. Temper with pure ghee, garlic, and dry red chili. Serve with simple white rice or jeera pulao.
Manila Fatima needs no introduction within the world of Awadhi delicacies. The high-quality granddaughter of Nawab of Oudh, Wajid Ali Shah, has preserved the nawab Gharana’s culinary traditions. Thanks to Manzilat’s love for cooking, the very genuine royal dishes are to be had at her small, however warm rooftop diner, Manzilat’s, and the Kolkatans can also order the same in apps consisting including Swiggy. At Manzilat’s, you are positive to be bowled over by the genuine flavor of the nawabi biryani and Malawi kebabs.
Stir in 6 finely chopped garlic cloves and 4cm finely grated fresh ginger, then add 1kg of lamb slices piece by piece to keep the temperature up and stir until all of the lamb is coated with the spices. Add 250g diced tomatoes and 300 ml of lamb stock and simmer for 30 minutes or till the lamb is smooth.
In the TV application in which I saw this dish being prepared, the chef “smoked” the dish by heating a piece of charcoal, pouring hot ghee over it, and sealing it (in its personal dish) with the lamb for 10 minutes for a smoky flavor. However, this is not essential in my experience, and a sprinkling of chopped sparkling coriander is sufficient garnish.
Creamy Chicken Curry with Almonds
This may also seem like a korma, but it sincerely has somewhat one-of-a-kind components.
Join a small fowl into about eight pieces and remove the skin. Soak four finely shredded blanched almonds in a small quantity of water. Heat 85ml of oil and fry a small grated onion for three mins, then add 1 tsp grated ginger and 1 tbsp garlic purée and fry for two to three mins earlier than adding 2 green chilies, flour to a paste with 1 tsp water and cook for a further 30 seconds. Add the fowl with 1 tbsp each of flour, cumin, and coriander, and salt to flavor. Fry till the chook is browned on all sides, then pour 250ml natural yogurt very steadily, constantly stirring until the fowl is cooked. Add 375 ml of water, bring to a boil, take off the heat, and remove the chicken pieces from the pan. Blitz the almonds and soaking water to a great paste. Strain the sauce again into the pan and place it on medium heat. Return the chicken to the pan with the almond paste and cook, stirring, for 3-four minutes. Add the 125ml double cream, 1 tsp ground black cardamom, and 1 tsp lemon juice, simmer for another 2 minutes before serving, sprinkled with almond slivers and (if you desire) silver leaf.
