The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources – seasons and celebrations, flora and fauna, personalities, poetry and colour. So here is the recipe:
- Gram flour (besan) 2 1/2 cups
- Baking powder 1 teaspoon
- Green cardamom powder 1/4 teaspoon
- Clarified butter 1 cup
- Powdered sugar 1 3/4 cups
- Yogurt 1/4 cup
- Preheat oven at 180°C.
- Sift gram flour, baking powder and cardamom powder in a bowl.
- Cream ghee and powdered sugar in another bowl.
- Add flour mixture, little by little, and mix till well blended.
- Add yogurt, scrape off the sides of the bowl and mix till well blended. Refrigerate for 20-25 minutes.
- Divide the mixture into equal portions and shape them into small balls, flatten them a bit, and place on the baking tray.
- Put baking tray in the preheated oven and bake for 15 minutes.
- Remove from heat, cool and serve or store in airtight container.