The bygone dawats were replete with these spices and flavourings and chef Akshay Nayyar gets inspired by the food that prevailed ages ago
The bygone dawats were replete with these spices and flavourings and chef Akshay Nayyar gets inspired by the food that prevailed ages ago
Mushroom gul guley
Button mushrooms (big size) blanched and cored from inside 4 pieces bell peppers chopped piece curry powder 1 tsp onion chopped 2 tbsp degi mirch powder 1 tsp cumin powder 1/2 tsp corn flour 4 tbsp gram flour 4 tbsp o lemon juice 1 tsp ginger (chopped) 1 tsp green chili (chopped) 2 tsp mustard oil 2 tbsp o salt to taste coriander (chopped) a few leaves cheddar cheese grated cups Semolina cup
Method Blanch and core the mushroom from inside, keep trimmings aside. Now heat oil in a pan, sauté onions, mushroom, bell peppers, green chilli, ginger and add all powdered spices. Cool above mixture and then add cheese. Finish mixture with coriander. Fill the above stuffing inside the blanched and cored mushroom. Join two mushrooms together and secure using a toothpick. Now make a batter for coating the above filled and joined mushrooms using corn flour, gram, lemon juice, mustard oil and salt. Coat filled and joined mushrooms evenly and then dust with semolina. Crispy fry them in vegetable oil at 220 C for four minutes. Remove toothpick, and serve opened with cheese melting from its core.
Lucknowi dahi ki shammi Ingredients Hung curd 1 cup green cardamon 1/4 tsp panko bread crumb 2 tsp ginger chopped inch cube cumin powder roasted 1/4 tsp coriander fresh (chopped) 1 tsp black salt 1/4 tsp white pepper 1/4 tsp green chilly (chopped) 1/4 tsp brown onion (chopped) 1 tsp Fried garlic chopped 1/4 tsp Mild cheddar cheese (grated) 1 tbsp cottage cheese (grated) 1 tbsp and refined oil for frying
Method Hang yogurt in a muslin cloth for two days in a chiller to drain out all the whey water. Place a bowl and mix hung yogurt with remaining ingredients, except oil. Check seasoning and adjust if required. Now, divide above yogurt mix ture into small balls (40 gram appx) each and make gallets. Chill these gallets to make them firm before frying. Heat oil to 140 c and deep fry until golden brown. Serve immediately with a mild chutney.
Dahi shammi kebab inspiration This one is inspired by the art of creating delicate kebabs using only yogurt to ensure same silky texture. It’s quite a challenge to retain the softness, but we got it right. It’s also something that was used in ancient times when curd was made and consumed immediately to preserve freshness.
