28 April, 2014
Matar Ka Nimona ~Indian State Uttar Pradesh
Comments : 17 Posted in : Accompaniments, Blogging Marathon, North Indian Cuisine, Uttar Pradesh on by : ArchanaPotdar Tags: Accompaniments, Blogging Marathon, Mattar ka Nimona, North Indian Cuisine, Uttar Pradesh Cuisine |
| Matar Ka Nimona ~Indian State Uttar Pradesh |
Remember this song” Khaike Pan Banaraswala”
Where is Banaras?
Yes in Uttar Pradesh! So let’s visit Uttar
Pradesh today!
Uttar Pradesh, abbr. UP, is a state located in northern India. It was
created on 1 April 1937 as the United Provinces, and was renamed Uttar
Pradesh in 1950. Lucknow is the capital and Kanpur is the commercial capital and the
largest city of Uttar Pradesh.
created on 1 April 1937 as the United Provinces, and was renamed Uttar
Pradesh in 1950. Lucknow is the capital and Kanpur is the commercial capital and the
largest city of Uttar Pradesh.
Uttar Pradesh was home to powerful
empires of ancient and medieval India, including Magadha, Nanda, Mauryan, Sunga, Kushan, Gupta, Gurjara, Rashtrakuta, Pala and Mughal which many say was improved by the Nawabs of Awadh. The two major rivers of the state, the Ganga and Yamuna, join at Allahabad and then flow as the Ganga further east. The state has
several historical, natural, and religious tourist destinations, such as the Taj Mahal, Varanasi, Piprahwa, Kaushambi, Kanpur, Ballia, Shravasti, Kushinagar, Lucknow, Chitrakoot, Jhansi, Allahabad, Budaun, Meerut and Mathura. It’s also the area of some of the
oldest existing cities of Budaun and Varanasi.
empires of ancient and medieval India, including Magadha, Nanda, Mauryan, Sunga, Kushan, Gupta, Gurjara, Rashtrakuta, Pala and Mughal which many say was improved by the Nawabs of Awadh. The two major rivers of the state, the Ganga and Yamuna, join at Allahabad and then flow as the Ganga further east. The state has
several historical, natural, and religious tourist destinations, such as the Taj Mahal, Varanasi, Piprahwa, Kaushambi, Kanpur, Ballia, Shravasti, Kushinagar, Lucknow, Chitrakoot, Jhansi, Allahabad, Budaun, Meerut and Mathura. It’s also the area of some of the
oldest existing cities of Budaun and Varanasi.
With this as the background
what will the food here be like? What are the cuisines here called?
what will the food here be like? What are the cuisines here called?
Mughlai cuisine is a style of
cooking developed in the Indian
subcontinent by the imperial kitchens of the Mughal Empire. It represents the
cooking styles used in North
India especially Uttar Pradesh. The cuisine is strongly influenced by the Persian cuisine of Iran, and has in turn
strongly similarities to the regional cuisines of Kashmir and the Punjab region. Mughlai cuisine the tastes vary from extremely
mild to spicy, and is often associated with a distinctive aroma and
the taste of ground and whole spices.
cooking developed in the Indian
subcontinent by the imperial kitchens of the Mughal Empire. It represents the
cooking styles used in North
India especially Uttar Pradesh. The cuisine is strongly influenced by the Persian cuisine of Iran, and has in turn
strongly similarities to the regional cuisines of Kashmir and the Punjab region. Mughlai cuisine the tastes vary from extremely
mild to spicy, and is often associated with a distinctive aroma and
the taste of ground and whole spices.
Awadhi cuisine is from the city of Lucknow
the city of Nawabi Cuisines. The cooking is similar to those of Central Asia,
the Middle East, and Northern
India as well.
the city of Nawabi Cuisines. The cooking is similar to those of Central Asia,
the Middle East, and Northern
India as well.
Awashi cuisine boasts of both vegetarian and
non-vegetarian dishes. Awadh has
been greatly influenced by Mughal
cooking techniques and also the cooking from of Persia, Kashmir,
Punjab and Hyderabad.
non-vegetarian dishes. Awadh has
been greatly influenced by Mughal
cooking techniques and also the cooking from of Persia, Kashmir,
Punjab and Hyderabad.
The bawarchis and rakabdars of Awadh gave birth to
the dum style of cooking or the art of cooking over a slow
fire, which has become synonymous with Lucknow today. Their spread consisted of
elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh
cuisine lies not only in the variety of cuisine but also in the ingredients
used like mutton, paneer, and rich spices including cardamom and saffron.
the dum style of cooking or the art of cooking over a slow
fire, which has become synonymous with Lucknow today. Their spread consisted of
elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh
cuisine lies not only in the variety of cuisine but also in the ingredients
used like mutton, paneer, and rich spices including cardamom and saffron.
So what is the
typical day-to-day traditional vegetarian meal of Uttar Pradesh, like any other
North Indian thali, consists of roti (flatbread), chawal, dal, sabji,
raita and papad. Many people
still drink the traditional drink chaach with meals. On festive occasions,
usually ‘tava’ (flat pan for roti) is considered inauspicious, and instead
fried foods are consumed. A typical festive thali consists of Puri, Kachauri,
sabji, pulav, papad, raita, salad and desserts (such as sewai or kheer).
typical day-to-day traditional vegetarian meal of Uttar Pradesh, like any other
North Indian thali, consists of roti (flatbread), chawal, dal, sabji,
raita and papad. Many people
still drink the traditional drink chaach with meals. On festive occasions,
usually ‘tava’ (flat pan for roti) is considered inauspicious, and instead
fried foods are consumed. A typical festive thali consists of Puri, Kachauri,
sabji, pulav, papad, raita, salad and desserts (such as sewai or kheer).
Many communities
have their own particular style of cuisines, such as the Jains, Kayasths and
Muslims. Sweets occupy an important
place in the Hindu diet and are eaten at social ceremonies. People make
distinctive sweetmeats from milk products, including khurchan,
peda, gulabjamun, petha, makkhan malai, and chamcham.
have their own particular style of cuisines, such as the Jains, Kayasths and
Muslims. Sweets occupy an important
place in the Hindu diet and are eaten at social ceremonies. People make
distinctive sweetmeats from milk products, including khurchan,
peda, gulabjamun, petha, makkhan malai, and chamcham.
The chaat in Lucknow and Banarasi Paan is known
across India for its flavour and ingredients.
across India for its flavour and ingredients.
Given this
background what does one make for UP?
background what does one make for UP?
Vaishali to rescue….
Vaishali sent me mungodi
with the suggestion that I make Matar ka Nimona. I searched her blog for the
recipe but could find it. I find that strange maybe my search key were wrong.
So I googled and landed on Banaras ka Khana, Another old friend who cooks amazing.
with the suggestion that I make Matar ka Nimona. I searched her blog for the
recipe but could find it. I find that strange maybe my search key were wrong.
So I googled and landed on Banaras ka Khana, Another old friend who cooks amazing.
For me Nimona is a new word
and my family was in for a surprise. The smell of the soup was amazing but I
did not realise that the mungodi has salt in it. So we had a very salty gravy/soup.
In the evening I tried to adjust the salt but once bitten….. No one was willing
to try it out again.
and my family was in for a surprise. The smell of the soup was amazing but I
did not realise that the mungodi has salt in it. So we had a very salty gravy/soup.
In the evening I tried to adjust the salt but once bitten….. No one was willing
to try it out again.
So I made it again. This
time I was very careful and added very little salt. Needless to say we loved
it.
time I was very careful and added very little salt. Needless to say we loved
it.
Nimona is curried soup thin gravy, spiced,
delicately and made with a paste of fresh green peas and a few mung dumplings
to bite into. The green peas are coarsely ground.
delicately and made with a paste of fresh green peas and a few mung dumplings
to bite into. The green peas are coarsely ground.
Generally the mung
dumplings are made freshly for the nimona.
dumplings are made freshly for the nimona.
Tastes best with some rice
or chapatti and a salad and we are fully satisfied.
or chapatti and a salad and we are fully satisfied.
 |
| Matar Ka Nimona ~Indian State Uttar Pradesh |
Sounds special; does it not? .
Matar Ka Nimona
Indian State: Uttar Pradesh
Recipe Source: Banaras ka Khana
Ingredients:
Ingredients:
- 1 ½ cup green peas
- ½ inch piece of ginger
- 2 green chillies
- 1 tbsp Sambhar masala
- 2 tblspn water
- ½ tsp kanda lasun masala (optional)
- 1 tsp cumin seeds
- ¼ tsp asafoetida
- 2 tblspn ghee
- 1/2 cup coriander leaves, chopped
- 15-20 mung vadi, deep fried
Method:
- Put the peas, ginger and
green chillies in the chutney bowl of the mixer and pulse in a coarse paste. Do
not add water. - Add water to the sambhar masala
and make a slurry. - Heat the ghee in a pan and tip in the cumin
seeds and the asafoetida powder. Wait till the cumin crackles. - Lower the flame add the sambhar
masala slurry. Pour in the peas paste immediately and stir fry. - The peas paste becomes lumpy first and then
starts getting crumbly and sticks to the base. Please remember to do this on
low flame. - Add the kanda lasun masala
powder and mix well. - Stir and cook for a minute before adding about
4 cups of water. Mix well and let it come to boil. - Tip in the cut pieces of the fried mung vadi/dumplings,
add salt to taste and simmer for about half an hour on very low heat. - Serve hot when the vadi/dumplings
becomes spongy and curry thickens to your liking. Serve sprinkled with coriander leaves. - Serve with chapattis or
rice.
 |
| Matar Ka Nimona ~Indian State Uttar Pradesh |
Notes:
- You might like to add some water if you want
it thinner. The mungodis absorb a lot of water making the curry thicker.
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17 thoughts
i saw this on Rajani's blog and was curious and now the first pic has pushed me to make this soon…this looks so tempting
Am planning to makes some mangodis this summer,let me see. Matar ka nimona is just irresistible, cant resist.
Archana i am sorry you could not find the nimona recipe..I had made it for the Awadhi thali..anyway the nimona looks good and great that you guys enjoyed it..it surely is a delicious dish and proved too!..you made it twice dear:))
That bowl looks delicious. This is new to me but the recipe sounds very interesting.
healthy and comforting soup!
I love this gravy and have made it..so nice that you guys enjoyed it much!
Wow! Glad you have the support of Vaishali! That definitely sounds good.
Nimona is such a yummy dish. Your clicks are great.
looks super yummy. I want to try it but I am stumped about the wadi.. can i make it at home?
Nimona looks so rich and tempting….I am craving for it now…
This is one such awesome curry had it in one my friends place and wanted to try it but due to unavailability of wadis, dropped it..Yours look so tempting and delicious..
The gravy / soup looks flavorful. I considered nimona for this state and changed my mind. After so many variations of nimona recipes, I will make it very soon.
Nimona is such a tasty dish. picture is so nice.
wow matar ka nimona looks irristible dear , you have made it very yummy by adding mung vadi 🙂 looks fabulous !!
with the wadi – this must have been so good with varying textures
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another recipe for me to utilize my wadi – good one!