These Kayastha Food Recipes By Chef Sugandha, Are Amazing!

All Kayasthas dishes are fusion accordingly to the region. The food is cooked with very less or no tomatoes especially in non-veg. Chef, Sugandha Saxena says that Kayastha food has a lot of use for curd. Cooking techniques like bhuna.. dum and dhungar is what is usually used. They use very rich spices especially the spices used in non-veg. Even they have experimented using the same spices and cooking techniques for vegetarian dishes. Examplekathal, soyabean keema jimmykand. Some of the famous dishes of this place include Bhunna Pasande, gosht me Kofte, phale and Mongodey with Hari dhaniya chutney. The emphasis is more on red meat especially mutton. Here are some delicious recipes shared by Sugandha, that you have to try out!

Pasande (Non-Vegetarian)

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A post shared by Food Talk (@foodtalkindia) onJan 24, 2014 at 6:43am PST

Ingredients

• 1 kg mutton pasanda (debone and cut lamb into 1.5 inches chunks. Beat each piece with a wooden hammer to break fiber.
• Raw papaya paste (approx 30 gms)
• Roasted grounded Chana or Besan
• 500 gms yogurt
• 1-2 tbs red chilli
• 1-2 tbs coriander
• 1 cup ghee
• 1 onion finely chopped and sliced both
• 2 dried kachari
• 2 tbsp ginger garlic paste
• 1/2 mint and coriander
• Garam masala
• Salt to taste

Method

• Marinate pasanda in raw papaya paste with salt and let it sit for an hour.
• Mix gram, red chilli powder, coriander powder and yogurt and keep aside.
• In a pan add ghee golden fry sliced onion add kachari and mix well.
• Add meat and let it half cook for about 45 mins then add chopped onion ginger garlic paste and mix well.
• Mix mint and coriander leaves and gradually add yogurt. Cover and simmer on low heat. Add garam masala. (I usually add before as well)
• Cook for another hour and serve.

Phale (Vegetarian)

Ingredients

• 300 gms black gram dal soaked for 4 hours in water.
• 2 tsp dhania powder
• 1.5 tsp red chilli powder
• 4-inch ginger finely grated
• 2 pinch is hing
• 500 gms atta (whole wheat)
• 2-3 green chillies
• 5 gms salt or as per your taste

For Tempering

• 4 tbsp mustard oil
• 2 tsp methi dana
• 2-3 red whole red chilli

Method

• Coarsely grind the gram dal with hing, coriander, red chilli, ginger and green chillies. Mix all together and keep it aside.
• In a bowl add whole wheat atta with salt and knead well (like puri dough).
• Divide the dough into the size of a medium ball and with wet hands spread the ball size dough in your hand.
• Make cup in your palm of dough and fill it with approximately 1 spoon of dal mixture inside and seal with your fingers.
• In open pan add 3-4 cups water and let it boil.
• Place phale (filled dough with dal) in boiling water and let it boil each side for 5-10 minutes.
• Once boiled cut with a knife into 3-4 pieces depending on the size. Preferably 3 pieces.
• Heats the oil in kadhai add the tempering ingredients.
• Add the cut phale sand fry for 10-15 minutes till even brown and big crispy.
• Serve with garlic red chutney or your simple dhaniya chutney.

Gurhal Sherbet

Ingredients

• 1 cup Hibiscus flower (dried) and crushed
• 1 cup sugar
• 1 lemon
• Pinch of cardamom powder
• Pinch of cumin powder

Method

• In a pan add 1.5 cups of water. Let it boil. Add 2-3 spoons of crushed hibiscus powder. To that add sugar. Let it dissolve.
• Once add cardamom and cumin poser and lemon juice.
• Stir and serve.

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Sevaiya Pulao

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VERMICELLI UPMA . Growing up in a vegetarian environment, u get limited options for snacks.. So we start experimenting with the little options available to us and try creating dishes out of it.. Thus enhancing our menu. . Vermicelli lover do show some love by liking, sharing and commenting on the post.. Thank you.. . No repost without permission plz 🚫 . . . . #vermicelli #vermicellinoodles #ricenoodles #upma #indianfood #indiancuisine #indianfoodstories #southindiancuisine #southindia #foodblogger #foodbossindia #traditionalfood #tadka #spicy #savoury #chennaifoodie #wahhgoa #kolkatafoodie #odishadiaries #indiadiaries #homemade #vegetarian #greeneating #foodtalkindia #foodhub #nom #foodphotography #foodporn #veganinmalaysia #foodstagram

A post shared by KaadchiKadhai (@kaadchi_kadhai) onMar 31, 2019 at 9:49pm PDT

Ingredients

• 1 pkt vermicelli
• 1 kg mutton
• 5 spoons ghee
• 3-4 cardamoms (green and black)
• 3-4 cloves
• 1 spoon cumin
• 4 onions finely chopped
• 2 ginger garlic paste
• 1/2 tsp turmeric
• Salt to taste
• 1 spoon red chilli 1 spoon coriander powder
• 1/2 cup sour yogurt
• Few strands a Saffron
• 1 spoon whole garam masala grinded
• Silver lead or dry fruits

Method

• Heat ghee in a pan and stir fry vermicelli. Keep it aside.
• In the same pan add more ghee and add cumin, cloves, cardamom. Add onions and make then golden brown. Add ginger garlic paste.
• Put mutton pieces to the same pan and add all the spices and salt. Saute the pieces for 20 mins. Add water and let it cook till it is tender. Once done add curd. Let it cook for 10 mins.
• Add Saffron milk (optional) and ground garam masala.
• Once the mutton is cooked and ready add the vermicelli and once softens and slightly cooled garnish with silver leaf on top to decorate.

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