6 recipes from the cuisine with step by step method and ingredients list
1. Poha:
Ingredients:
2 cups flattened rice (poha)
1 onion, finely chopped
1 potato, diced
2-3 green chilies, chopped
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
Salt to taste
1/4 cup roasted peanuts
Fresh coriander leaves for garnish
Lemon juice (optional)
Instructions:
Rinse poha under running water, drain, and set aside.
Heat oil in a pan, add mustard seeds, and let them splutter.
Add chopped onions, green chilies, and diced potatoes. Sauté until the potatoes are cooked.
Add turmeric, salt, and poha. Mix gently.
Cover and cook for a few minutes until poha is heated through.
Garnish with roasted peanuts, fresh coriander leaves, and a dash of lemon juice if desired.
2. Dal Bafla:
Ingredients:
1 cup whole wheat flour
1/2 cup semolina (suji)
1/2 cup ghee (clarified butter)
1 cup arhar dal (split pigeon pea lentils)
Spices: cumin seeds, hing (asafoetida), turmeric, and salt
Fresh coriander leaves for garnish
Instructions:
Prepare the bafla dough by mixing whole wheat flour, semolina, ghee, and water to form a stiff dough.
Shape the dough into small, round balls, and steam them until cooked.
Cook arhar dal with spices to make dal.
Serve the dal with the steamed bafla and garnish with fresh coriander leaves.
3. Biryani:
Ingredients:
2 cups Basmati rice
500g chicken or vegetables
Spices: cloves, cardamom, cinnamon, bay leaves
2 onions, finely sliced
2 tomatoes, chopped
Ginger-garlic paste
Yogurt
Biryani masala
Ghee
Fresh mint and coriander leaves
Saffron strands soaked in milk (for garnish)
Instructions:
Cook rice with whole spices, and set it aside.
In a separate pot, sauté onions, add ginger-garlic paste, and cook chicken or vegetables.
Add yogurt, biryani masala, and tomatoes. Cook until the mixture thickens.
Layer the cooked rice and the chicken/vegetable mixture in a pot.
Garnish with mint, coriander leaves, and saffron milk. Cook on low heat for a few minutes.
4. Seekh Kebab:
Ingredients:
- 500g ground meat (chicken, mutton, or beef)
- 1 onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, grated
- Spices: cumin powder, coriander powder, red chili powder, garam masala
- Salt to taste
- Fresh coriander leaves, chopped
- Skewers
Instructions:
1. In a mixing bowl, combine the ground meat, chopped onions, minced garlic, grated ginger, and spices.
2. Mix well and let the mixture marinate for at least an hour.
3. Preheat your grill or oven.
4. Thread the meat mixture onto skewers, shaping them into long, cylindrical kebabs.
5. Grill or bake the kebabs until they are cooked through and have a charred exterior.
6. Serve hot, garnished with fresh coriander leaves.
5. Aloo Tikki:
Ingredients:
- 4-5 boiled potatoes, mashed
- 1/2 cup boiled and mashed peas
- 2-3 green chilies, finely chopped
- 1 teaspoon cumin seeds
- Spices: coriander powder, red chili powder, garam masala
- Salt to taste
- Oil for shallow frying
Instructions:
1. In a bowl, mix mashed potatoes, peas, green chilies, cumin seeds, and spices.
2. Shape the mixture into round patties (tikkis).
3. Heat oil in a pan and shallow fry the tikkis until they turn golden brown on both sides.
4. Serve hot with chutney or yogurt.
6. Jalebi:
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon yogurt
- Saffron strands (for color)
- 1/2 teaspoon cardamom powder
- Ghee or oil for frying
- For syrup: sugar, water, saffron strands, and cardamom powder
Instructions:
1. Prepare a smooth batter with all-purpose flour, yogurt, saffron strands, and cardamom powder. Add water to achieve a thick consistency.
2. Pour the batter into a squeeze bottle or a cloth with a small hole.
3. Heat ghee or oil in a pan for deep frying.
4. Squeeze the batter in spiral shapes into the hot oil.
5. Fry until jalebis turn crispy and golden.
6. Prepare a sugar syrup by dissolving sugar in water, adding saffron and cardamom.
7. Soak the fried jalebis in the sugar syrup for a few minutes.
8. Serve hot or at room temperature.
How is the food of MP different from the rest parts of India?
Madhya Pradesh's cuisine differs from other parts of India with its milder spice use, emphasis on wheat-based dishes, distinct biryani style, tribal influences, and a balance of vegetarian and non-vegetarian options. It's a unique fusion of flavors and traditions reflecting the state's cultural diversity.
Conclusion
In conclusion, Madhya Pradesh's cuisine sets itself apart with its moderate spices, wheat-based staples, and a rich blend of regional and tribal influences, making it a culinary delight with a unique regional identity.
