BM # 39
Day : 28
State : Uttar Pradesh

When we talk of Uttar Pradesh I immediately connect with the Royal city of Lucknow. The city had royal kitchens and the dum pukht cuisine started from this state. Some of the best Dum Biryanis are served here .Lucknow is also famous for its mouthwatering kebabs.These kebabs are mostly non vegetarian but it does not take long to make these vegetarian.Check out some of the kebabs here and here .

When the royal era ended the rakabdars and the talented chefs came into the streets for their survival . The street food culture started and one cannot miss the street food in Lucknow. Most of the food is non veg, but a total treat for the non vegetarians. Well they do have some mouthwatering vegetarian stuff too.The Chawal gali serves the most famous Nawabi roti made by Ali Husain. Makhan Malai is a dessert flavored with saffron and available only in winters. 
We just can’t stop at Lucknow in Uttar Pradesh, if we go to Kanpur one can enjoy some of the best street foods, the ever so popular golgappas and chats are the highlight of the city.

Agra, famous for its Taj has the best Petha, which is a sweet made from pumpkin .

It is difficult to choose one dish from this state and it took me a real long time to decide what to cook…but I finally cooked….from Banaras. 
Banaras, also called Varanasi and Kaashi is a holy city with lot of temples. It is the holiest of the seven sacred cities in Hinduism and Jainism and played a important part in the development of Buddhism. 

Banaras, is popular for its Banarasi sarees, which are every women’s possession, These silk sarees are finely weaved with gold and silver threads and are crafted with intricate Mughal designs. 

Next comes the Banarasi Paan .Paan is a after mint a mouth freshner, made of betel leaf.Now what makes a banarasi paan so popular? Banarasi paan has a special betel leaf and this paan literally melts in the mouth. 

Banaras is also famous for its chaats and kachori sabzi. This kachori is more like a poori though . The Aaloo ka Rasse wali sabzi is a simple potato curry but it’s flavor is enhanced by the mustard oil . The black pepper adds a special taste to this curry and it might not look very appealing but this is one of the best sabzi which can be cooked in a jiffy and tastes out of the world.The kachori could be made with daal pithi, but since I have made bedmi I decided to make the simpler version. 
The Kesari Mishthan is a saffron kheer. Normally we cook rice and then add milk to make kheer, but this one has been made by boiling rice in milk.This surely takes a little long but the taste of this kheer is worth the effort. The saffron makes it heavenly and by adding almonds and raisins we give it a mild crunch and a perfect dessert after a spicy sabzi. 

The finale to this is the Banarasi Paan, I love making these at home, but this time it is bought from the panvaadi.

1 cup wheat flour 
2 tbsp ghee 
Pinch of salt 
1 tsp cumin seeds 
1/2 tsp carom seeds 
Boil the cumin and carom seeds and make a infusion. 
Strain the water cool it.
Add oil and salt to the flour. 
Bind the dough with the infusion, the dough should be pliable but firm. 
Make small balls and roll like pooris. 
Deep fry to a golden.

Rasse wale Aloo ki Sabzi
1 tsp mustard oil
1 tsp mustard seeds( the small variety)
1 pinch asafoetida
1 tsp black pepper powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilly powder
2 tsp dry mango powder
1/2 tsp turmeric powder
Salt to taste
3 boiled potatoes

Heat mustard oil.
Add a pinch of asafoetida.
Mix all the dry spices and add a few tsps of water to make a paste.
Add the paste and sauté for a few minutes.
Make sure the spices do nut burn.
Add the boiled potatoes, mashing them roughly with your hands.
Add a cup of water, keeping the gravy thick.
If you wish you could make the gravy a little thin too.
Garnish with coriander.

Kesari Mishthan
1/2 cup rice 
1 lt full fat milk 
1/2 tsp cardamon powder 
Few strands saffron 
Sugar to taste 
Wash and soak rice for 30 minutes. 
Boil milk, once the milk boils, add rice. 
Let cook on slow fire, stirring in between. 
Once the rice is done, the kheer will become thick and creamy. 
Add cardamon powder, sugar and dissolved saffron. 
Add nuts and raisins. 
Serve chilled .

Some of the dishes from this state…

Rasse wale Aaloo , Kachori aur Kesari Mishthan ...Uttar Pradesh Special

17 thoughts on “Rasse wale Aaloo , Kachori aur Kesari Mishthan …Uttar Pradesh Special”

  1. Oh the kachori sounds you discard the spices after extracting water?..must try all your dishes, very nicely presented as well..

  2. Thats Kesari mishthan is just torturing me, prefect for my sweet tooth definitely, well your intro just took me to Banarasi streets virtually, wish a day i get a chance to taste that paan, my list of visiting many places in India is getting huge

  3. For me, there was no confusion about this state. Just came to your space and chose everything from here. Thanks for making it so easy for me 🙂

  4. I love the agra petha. Have tasted it only once while in college and would love to taste it again.And,Love the way you have plated this!All look so good and Kesari Mishtan look so sinful! We get benarasi pan in one of the shops here. Its pretty expensive but I love it!

  5. That is a lovely spread of food from the state. Rasse wale aloo and kesari mishthan look delicious. That Kesari mishthan is sinfully delicious. Nice write up on the state. I love those Benaras sarees.

  6. Kesarita misthan is calling me right away , the whole banarasi feel when i look is this spread is commendable … fabulous recipe selection and banarasi paan added makes me drool over here again 🙂

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