28 April, 2014
Matar Ka Nimona ~Indian State Uttar PradeshPosted 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
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.
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.
what will the food here be like? What are the cuisines here called?
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.
the city of Nawabi Cuisines. The cooking is similar to those of Central Asia,
the Middle East, and Northern
India as well.
non-vegetarian dishes. Awadh has
been greatly influenced by Mughal
cooking techniques and also the cooking from of Persia, Kashmir,
Punjab and Hyderabad.
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.
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).
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.
across India for its flavour and ingredients.
background what does one make for UP?
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.
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.
time I was very careful and added very little salt. Needless to say we loved
delicately and made with a paste of fresh green peas and a few mung dumplings
to bite into. The green peas are coarsely ground.
dumplings are made freshly for the nimona.
or chapatti and a salad and we are fully satisfied.
Matar Ka Nimona
- 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
- 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
- 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
|Matar Ka Nimona ~Indian State Uttar Pradesh|
- 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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