Recipes From Uttar Pradesh

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Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

Main

Achari gosht

Spicy lamb curry

Main

Aloo bharta

Bhurta, vorta or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of india and bangladesh.an example of this is baingan bartha.

Side, Snack, Appetizer

Aloo bonda

Batata vada (marathi: बटाटा वडा, lit. 'potato fritter') is a popular indian vegetarian fast food in maharashtra, india. the dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. the vada is typically around two or three cm in diameter. across different regions of india, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. although maharashtrian in origin, batata vada has gained popularity in the rest of india as well.

Main

Aloo capsicum

Stir fried potato and bell pepper curry, a dry curry

Side, Snack, Appetizer

Aloo chokha

Mashed potatoes with chili peppers, onions and spices

Main

Aloo gobi

Aloo gobi (pronounced [aːlu ɡɔːbʱi]) is a vegetarian dish from the indian subcontinent made with potatoes (aloo), cauliflower (gob(h)i), and indian spices. it is popular in indian cuisine. it is yellowish in colour due to the use of turmeric, and occasionally contains kalonji and curry leaves. other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, black pepper, asafoetida and cumin. there are a number of variations and similar dishes.

Main

Aloo kachori

Flatbread stuffed with potatoes and spices

Main

Aloo pyaz ki sabji

Potato and onion curry

Main

Aloo rasedar

Potato curry

Main

Aloo tamatar sabji

Potato and tomato curry

Dessert, Sweet

Anardana goli

Dried pomegranate seed candy, traditionally this would be made without sugar and used as a digestive after meals

Main

Arbi jhol

Colocasia curry, taro root curry

Main

Arhar dal

Pigeon pea curry

Main

Auriya kadoo

Stir fried pumpkin or squash with mustard seeds, chili peppers and spices

Dessert, Sweet

Badam halwa

A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron

Main

Baingan kalonji

Stuffed eggplant

Side, Snack, Appetizer

Bajra roti

Flatbread made with pearl millet flour

Main

Bajre ki khichdi

Pearl millet porridge, made with lentils, vegetables, herbs, spices

Dessert, Sweet

Bakheer

Rice pudding with jaggery, raisins, nuts

Dessert, Sweet

Bal mithai

Bal mithai (kumaoni: बाल मिठाई, bāl mithai) is a brown chocolate-like fudge, made with roasted khoya and coated with white balls made of sugar coated roasted poppy seeds. it is a popular sweet from kumaon, india.

Side, Snack, Appetizer

Banarasi paan

Betel nut chewing, also called betel quid chewing or areca nut chewing, is a practice in which areca nuts (also called "betel nuts") are chewed together with slaked lime and betel leaves for their stimulant and narcotic effects. the practice is widespread in southeast asia, micronesia, island melanesia, and south asia. it is also found among the indigenous peoples of taiwan, madagascar, parts of southern china, and the maldives. it has also been introduced to the caribbean in colonial times.the preparation combining the areca nut, lime, and betel leaves is known as a betel quid (also called paan or pan in south asia). it can sometimes include other substances for flavoring and to freshen the breath, like coconut, dates, sugar, menthol, saffron, cloves, aniseed, cardamom, and many others. the areca nut itself can be replaced with or chewed with tobacco, and the betel leaves can be excluded altogether. the preparation is not swallowed, but is spat out afterwards. it results in permanent red stains on the teeth after prolonged use. the spit from chewing betel nuts, which also results in red stains, is also often regarded as unhygeinic and an eyesore in public facilities in certain countries.the practice of betel nut chewing originates from island southeast asia where the plant ingredients are native. the oldest evidence of betel nut chewing is found in a burial pit in the duyong cave site of the philippines (where areca palms were originally native to), dated to around 4,630±250 bp. its diffusion is closely tied to the neolithic expansion of the austronesian peoples. it was spread to the indo-pacific during prehistoric times, reaching micronesia at 3,500 to 3,000 bp, near oceania at 3,400 to 3,000 bp; south india and sri lanka by 3,500 bp; mainland southeast asia by 3,000 to 2,500 bp; northern india by 1500 bp; and madagascar by 600 bp. from india, it was also spread westwards to persia and the mediterranean. it was also previously present in the lapita culture, based on archaeological remains dated from 3,600 to 2,500 bp, but it was not carried into polynesia.betel nut chewing is addictive and has been linked with adverse health effects (mainly oral and esophageal cancers), both with and without tobacco. attempts to control betel nut chewing by the world health organization remains problematic as it is deeply rooted in many cultures, including possessing religious connotations in some parts of southeast asia and india. it is estimated that around 600 million people practice betel nut chewing worldwide.

Side, Snack, Appetizer

Banganapalli

Banganapalle mangoes (also known as benishan) is a mango variety produced in banganapalle of kurnool district in the indian state of andhra pradesh. it alone occupies 70% percent of total mango cultivable area of the state and was first introduced by the farmers of banaganapalli. it was registered as one of the geographical indication from andhra pradesh on 3 may 2017, under horticultural products by geographical indication registry. it is also grown in the other parts of india and pakistan. the fruit is described as obliquely oval in shape, around 20cm in length, with yellow flesh and a thin, smooth yellow skin. the flesh is of a firm, meaty texture and is sweet and lacks fibre. the cultivar is the most sought after in andhra pradesh. it is a very late -season variety that is good for canning. this cultivar is a source of vitamin a & c and is also called king of mangoes.

Side, Snack, Appetizer

Batata vada

Batata vada (marathi: बटाटा वडा, lit. 'potato fritter') is a popular indian vegetarian fast food in maharashtra, india. the dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. the vada is typically around two or three cm in diameter. across different regions of india, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. although maharashtrian in origin, batata vada has gained popularity in the rest of india as well.

Side, Snack, Appetizer

Bathua raita

Bathua greens and curd with spices

Breakfast

Bedmi

Savory fried black lentil flatbread

Side, Snack, Appetizer

Bedmi

Savory fried black lentil flatbread

Breakfast

Bedmi aloo

Bedmi puri flatbread served with aloo ki sabzi, a soup-like potato curry

Drink

Bel ka sharbat

Wood apple energy drink

Main

Bharwa karela

Stuffed bitter gourd, filled with spices, herbs, onion

Main

Bharwan chicken pasanda

Main

Bharwan tinda

Stuffed apple gourd

Main

Bhindi ka salan

Okra curry

Main

Bhuna gosht

Mutton or goat curry

Side, Snack, Appetizer

Bitter gourd pickle

Bitter gourd pickle

Main

Chainsoo

Black lentil curry, serve with rice or flatbread

Side, Snack, Appetizer

Chana jor garam chaat

Spicy snack made with fried and flattened black chickpeas mixed with mango, onions, tomato, carrots, coriander, chili peppers, spices, lemon juice

Main

Chana madra

Chickpeas in yogurt curry with coconut, almonds, raisins

Main

Chapli kebab

Chapli kebab or kabab (pashto: چپلي کباب) is a pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. chapli kabab originally comes from the northern areas of pakistan, in particular peshawer, capital of khyber pakhtunkhwa province. the pekhawri chapli kabab is made with beef and is a popular street food throughout khyber pakhtunkhwa and other parts of pakistan, as well as in eastern afghanistan. it can also be found in some parts of bangladesh and india.originally made with beef in peshawar, it can now be found with chicken and lamb as well. depending on region, chapli kabab recipe has evolved, adding regional spices to it. but in peshawar, chapli kababs are still prepared with minimum ingredients. chapli kababs are broadly consumed in dhaka, bangladesh. but it is most popular during the time of eid-ul azha and in ramadan as part of iftar.in india, chapli kabab can also be found as street food in the cities of bhopal, lucknow, delhi and hyderabad; where muslims have a denser population.chapli kababs can be served and eaten hot with naan or as bun kebab.

Dessert, Sweet

Chawal ki kheer

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Dessert, Sweet

Chhena kheeri

Chhena kheeri (odia: ଛେନା ଖିରୀ) is a sweet dish originally from coastal odisha in eastern india.

Main

Chichinda

Trichosanthes cucumerina is a tropical or subtropical vine. its variety t. cucumerina var. anguina raised for its strikingly long fruit. in asia, it is eaten immature as a vegetable much like the summer squash and in africa, the reddish pulp of mature snake gourd is used as an economical substitute for tomato. common names for the cultivated variety include snake gourd, serpent gourd, chichinda and padwal.trichosanthes cucumerina is found in the wild across much of south and southeast asia, including india, bangladesh, nepal, pakistan, sri lanka, indonesia, malaysia, myanmar(burma) and southern china (guangxi and yunnan). it is also regarded as native in northern australia. and naturalized in florida, parts of africa and on various islands in the indian and pacific oceans.formerly, the cultivated form was considered a distinct species, t. anguina, but it is now generally regarded as conspecific with the wild populations, as they freely interbreed: trichosanthes cucumerina var. anguina (l.) haines – cultivated variant trichosanthes cucumerina var. cucumerina – wild variant

Main

Chicken changezi

Mildly spicy chicken curry with yogurt, tomatoes, garlic and onions

Main

Chicken Chettinad

Chicken chettinad or chettinad chicken is a classic indian recipe, from the cuisine of chettinad, tamil nadu. it consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and gingelly oil. it is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.

Main

Chicken kali mirch

Black pepper chicken curry

Side, Snack, Appetizer

Chivda

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

Main

Chokha

Savory mashed vegetables, for example, eggplant, potato, tomato, squash, commonly served with or used to fill litti (dough balls)

Side, Snack, Appetizer

Chole kulche

White pea curry served with kulche flatbread (wheat flour flatbread)

Side, Snack, Appetizer

Chutney powder

Spiced lentil powder, made with chili peppers, coconut, curry leaves, peanuts, jaggery, tamarind, flax seeds, used to season many dishes such as rice, chaklis, idli, dosa

Main

Dahi aloo

Potatoes in a yogurt or curd curry

Main

Dahi baingan

Eggplant and yogurt curry

Main

Dahi chicken

Chicken in yogurt- or curd-based curry

Main

Dal bukhara

Creamy black lentil curry

Main

Dal gosht

Lamb and lentil curry, also made with mutton, goat, chicken

Main

Dal ka dulha

Lentil soup with whole wheat dumplings shaped like a bride's veil

Breakfast

Dal ka paratha

Savory lentil flatbread

Side, Snack, Appetizer

Dal ka paratha

Savory lentil flatbread

Main

Dubki kadhi

Chickpea and curd curry with gram flour dumplings/pakoda

Main

Dum ka keema

Minced meat marinated and cooked with spices, herbs

Side, Snack, Appetizer

Fara

Rice, lentil or wheat flour dumplings, can be savory or sweet, stuffed, used in curries, served with ghee, chutney

Breakfast

Fara

Rice, lentil or wheat flour dumplings, can be savory or sweet, stuffed, used in curries, served with ghee, chutney

Main

Fish tikka

Fish cooked in a tandoor oven or on a grill, may be cooked as kebabs, added to curry

Main

Galouti kebab

Small pan-fried minced meat patties, seasoned with spices, rose, ginger, garlic, there are also vegetarian variations

Main

Garlic rice

Sinangag (tagalog pronunciation: [sinɐˈŋag]), also called garlic fried rice or garlic rice, is a filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. the rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. it is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. the rice grains are ideally loose and not stuck together.it is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), spam, or daing (dried fish), as well as the addition of scrambled or fried eggs. unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. in the visayas regions of the philippines, sinangag was traditionally seasoned with asín tibuok.sinangag is a common part of a traditional filipino breakfast and it usually prepared with leftover rice from the dinner before. sometimes, it is cooked in the leftover sauces and oils from philippine adobo, lessening food waste. preparing sinangag from freshly-cooked rice is frowned upon in filipino culture. it is one of the components of the tapsilog breakfast and its derivatives.

Main

Gatte ki sabji

Gram flour dumplings in curry

Dessert, Sweet

Ghevar

Ghevar (devanagari:घेवर) is a rajasthani cuisine disc-shaped sweet made from ghee, flour, and sugar syrup. it is traditionally associated with the month of shravan and the teej and raksha bandhan festivals. besides rajasthan, it is also famous in the adjoining states of haryana, delhi, gujarat, western uttar pradesh, and madhya pradesh.

Main

Ginger rice

Side, Snack, Appetizer

Gobhi shalgam gajaar achar

Pickled cauliflower, turnips and carrots

Main

Haldi ki sabji

Fresh turmeric root in yogurt curry

Side, Snack, Appetizer

Halwa paratha

Flatbread and sweet halwa (e.g., suji ka halwa paste), nun chai (noon chai, salty tea) or sheer chai (sweet tea)

Drink

Handia

Handia (also handi or hadiya) is a rice beer originating from the indian subcontinent, popular in the indian states of jharkhand, bihar, odisha, madhya pradesh, chhattisgarh and west bengal.the making involves the use of ranu tablets, which is essentially a combination of about 20-25 herbs and acts as a fermentor. these ranu tablets help in the preparation of many other beverages as well. the ranu tablets are then mixed with boiled rice and left to ferment. the drink is generally ready within a week. it is served cool and has lower alcoholic strength than other indian country liquors.

Main

Ishtu

Meat and/or vegetable stew with coconut and spices, made with chicken, lamb, goat, mutton, beef, vegetables, potatoes, serve with appam, bread

Side, Snack, Appetizer

Kabab paratha

Kebab inside flatbread

Side, Snack, Appetizer

Kachori

Kachori (pronounced [kətʃɔːɽi]) is a spicy deep-fried snack, originating from the indian subcontinent, and common in places with indian diaspora and other south asian diaspora. alternative names for the snack include kachauri, kachodi and katchuri.

Main

Kadai paneer

Paneer cheese curry

Main

Kaju curry

Cashew curry

Main

Kakori kebab

Minced meat kebabs, originated in the city of kakori

Main

Keema matar

Keema matar (english: "pea and minced meat"), also rendered qeema matar, is a dish from the indian subcontinent associated with the mughals. the term is derived from chaghatai turkic قیمه (minced meat) which is cognate with turkish kıyma (minced or ground meat).

Dessert, Sweet

Kesar peda

Sweetened milk powder cookie or confection

Side, Snack, Appetizer

Kheere ka raita

Cucumber and yogurt

Dessert, Sweet

Kheer kadam

Ball-shaped sweet made with milk, saffron, khoya, paneer and sugar

Dessert, Sweet

Khiramohana

Khira mohan (odia: କ୍ଷୀର ମୋହନ) is a creamish dessert popular in odisha . it is made from chhena and syrup made of sugar. the descendant of khira mohana probably was odia rasgulla the food historians from odisha suggest that the khira mohana was invented in odisha to offer the goddess lakshmi at jagannath temple, puri.

Main

Khoya paneer

Khoya paneer is a popular north indian dish made with paneer (indian cottage cheese), khoya (thickened milk), onion, garlic, ginger, tomato and indian spices.it is a gravy dish and is usually spicy in taste. it is commonly available in restaurants and dhabas serving north indian food. this dish is commonly eaten with indian breads like roti and naan.

Breakfast

Khura

Buckwheat flour pancake

Dessert, Sweet

Kulfi falooda

Kulfi ice cream topped with falooda and rose syrup

Side, Snack, Appetizer

Kurkuri bhindi

Bhendi fry (alternately called okra fry, bhindi fry, bhindi masala or bharwan bhindi) is stir fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. this dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying. it can be served as a side dish in accompaniment with steamed rice and dal or with chapati as a form of sabzi.

Dessert, Sweet

Laai

Balls of fried cereal (rice/muri/choora, ram dana) held together with jaggery syrup

Side, Snack, Appetizer

Lachha paratha

Layered flatbread

Side, Snack, Appetizer

Lahsun ki chutney

Spicy garlic chutney with tomatoes, chilies and spices

Main

Lauki chana dal

Bottle gourd and lentil curry

Dessert, Sweet

Lauki halwa

Bottle gourd or opo squash sweet

Dessert, Sweet

Launglata

Clove-flavored fried pastry filled with a sweet khoya mixture

Side, Snack, Appetizer

Litti

Litti, along with chokha, is a complete meal that originated from the indian state of uttar pradesh and later spread and became famous in bihar. it is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices. it is baked over coal or wood and tossed with large amounts of ghee. although very often confused with the closely related baati, it is a completely different dish in terms of taste, texture and preparation. it may be eaten with curd, brinjal chokha, potato chokha, and papad. the litti are traditionally baked over a wood fire, but in the modern days, a new fried version has been developed.herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt. tasty pickles can also be used to add spice flavour. in western bihar and eastern uttar pradesh litti is served with murgh korma (a creamy chicken curry) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).detailed ingredients list dough consists of mainly atta / wheat flour baking powder ajwain / carom seeds salt ghee / clarified butter stuffing consists of mainly sattu / roasted gram flour coriander (finely chopped) chilli (finely chopped) ginger garlic paste jeera / cumin kalonji / nigella seeds ajwain / carom seeds salt little bit of lemon juice or dry mango powder and mustard oil

Main

Litti chokha

Litti, along with chokha, is a complete meal that originated from the indian state of uttar pradesh and later spread and became famous in bihar. it is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices. it is baked over coal or wood and tossed with large amounts of ghee. although very often confused with the closely related baati, it is a completely different dish in terms of taste, texture and preparation. it may be eaten with curd, brinjal chokha, potato chokha, and papad. the litti are traditionally baked over a wood fire, but in the modern days, a new fried version has been developed.herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt. tasty pickles can also be used to add spice flavour. in western bihar and eastern uttar pradesh litti is served with murgh korma (a creamy chicken curry) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).detailed ingredients list dough consists of mainly atta / wheat flour baking powder ajwain / carom seeds salt ghee / clarified butter stuffing consists of mainly sattu / roasted gram flour coriander (finely chopped) chilli (finely chopped) ginger garlic paste jeera / cumin kalonji / nigella seeds ajwain / carom seeds salt little bit of lemon juice or dry mango powder and mustard oil

Main

Macha bhaja

In west bengal, tripura, orissa, assam and bangladesh, fried fish or māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. riverine fish like bhetki, topshey, aarh and pābdā (ompok pābdā), and anadromous fish such as hilsa are commonly fried in bengali cuisine, oriya cuisine and assamese cuisine. the oil used to fry the fish may often be used as a dip. fried fish roe (e.g. of hilsa) are also often eaten this way. the fish is often deep fried such that fish bones become crispy and edible, as is the case with small fish like maurala (opio cephalus). karimeen fish fry is also popular in kerala, india.

Dessert, Sweet

Makhana kheer

A sweet porridge made with lotus seeds (fox nuts), cardamom, dried fruit

Dessert, Sweet

Makhan malai

Makhan malai (hindi: मक्खन मलाई) or malai makkhan also called 'malaiyo or nimish is a sweet snack made from milk cream during the winters. this dessert is prepared in many parts of uttar pradesh especially in cities of kanpur, varanasi and lucknow. another version is available in delhi as daulat ki chaat. it takes eight hours to prepare the dessert. preparation starts a day before with cow milk being boiled in a huge cauldron. then, fresh cream is added and the milk is boiled again and allowed to cool under the sky. this is perhaps the most important step when the milk is exposed to dew and remains in the open for four to five hours. this is the only reason why it cannot be prepared in the summer. the heat will melt the butter. next, dew-exposed milk is churned for three hours in the morning. powdered sugar, yellow color, and cardamom powder are added to give it the final flavor.

Dessert, Sweet

Malai laddu

Sweet milk and crumbled paneer cheese balls with nuts

Dessert, Sweet

Malai peda

Fudge-like sweets made from dried whole milk (powdered milk)

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