Everyone at the gathering was discussing their respective regional cuisines. Everyone was familiar with the cuisines of Punjab, South India, and Gujarat, but I was surprised to learn that very few people had heard about the many delectable dishes prepared in Eastern Uttar Pradesh.
I thought it was not their fault, it was my modesty that I never discussed my regional cuisines with fervour.
So, through this article, I tried to introduce a few dishes of my personal choice. Let us taste some of the traditional dishes of Eastern U.P (India).
No word can describe the taste of this dish justifiably whose name is so desi. Dalpeetha is not only pleasing to the eyes, but it is also satisfying to the soul.
Small pithas(flowers) made from wheat flour dough are boiled in the tur dal (pigeon peas split), with salt and turmeric powder, and then tempering of garlic, chilli, cumin, coriander, and other spices is applied.
To begin, place the lentils in the cooker in the usual manner. Do not cover it. During this, roll the roti and cut round pieces with the help of a glass. Make any design of those round-cut pieces and put them in the dal. After this, put a whistle in the cooker and take it off the gas after two whistles. After this, use ghee, cumin, asafoetida, coriander, garlic, chili, and mild spices for the tempering. The dish is ready… enjoy.
2. Lauk bhatta (Bottle gourd rice)
If you do not like bottle gourd, definitely this dish should be a try. The dish made with the combination of bottle gourd, milk, and the rice looks wonderful and tastes great.
To make it, first, chop the gourd finely and add cumin, chili tempering to it. After this, cook rice by adding a spoon of ghee (clarified butter) in a simple way. After cooking both separately, put milk and bottle gourd in the rice cooker. Mix the mixture well and after cooking for 10 minutes turn off the heat. The dish is ready. For people who like salty dishes, this simple dish can prove to be magical.
3. Daal Fara
Dal fara is one of the popular traditional dishes of eastern U.P. This steam-cooked dish dissolves in the mouth and is very popular in my region. It is made from rice flour and ground lentils.
To make it soaked gram dal is ground by adding spices, chilli, garlic, asafoetida. Rice flour is kneaded with warm water in a simple way and small puris are rolled out of it. Hold the flattened dough in your palm and place some stuffing over it. Fold it and assemble all the Faras likewise. Place some Fara over the streamer and cook while covering it for 10 minutes on medium to high flame. After 10 minutes take out from streamer, cut it into small pieces and fry it in little oil with mustard seed, green chillies, sesame seeds(options), red chilli powder coriander leaves. After 2 minutes, the Fara has become crispy and it has cooked.
4. Rikwach (Colocasia leaves roll)
This dish made from Arbi leaves is a true taste sensation. This dish, wrapped in gram flour and cooked in steam, lights up in the rainy season.
To make it, first, remove the stems of Arabi leaves and wash them in water. After the water has dried, the leaves are wrapped in gram flour in several layers (in which salt, turmeric, spices, asafoetida, ground ginger, garlic, chillies, and spices are mixed). This paste is used to give thin layers between the leaves in the roll. Four to five leaves in each roll are enough. Then it is placed in a steaming pot to cook. Cook it, take out after it is cooked, cut into pieces then roast it in ghee or oil and eat it while watching the rain.
5. Nemona (Green peas curry )
What is the point of celebrating winter if Nemona is not made during the winter season? In eastern Uttar Pradesh, this delicious dish made from green peas is known as Nemona. It’s easier to make than it is to eat. If Nemona is being made in the house, it is very likely that your husband will not leave the house to go to work.
Coarsely grind the peas fry them in mustard oil and keep them aside. Heat the pan over the gas again and put 3 tablespoons of mustard oil in it. Put the cumin seeds and asafetida in the oil. Put coriander powder, turmeric powder, and tomato green pepper ginger paste. Roast the spices on medium flame until oil separates from the spices.
Once roasted the spices, put the peas in the pan. Fry them slightly and fry for 2 minutes. Then cover the peas and cook for 3 to 4 minutes on low flame. After the peas are fried and soft, add 1 cup of water. Add red chili powder, garam masala, and salt to it. Also, mix green coriander and mix it. Cover it and let it cook for 2 to 3 minutes on low flame.
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6. Kohad bhatta (Pumkin rice)
This dish, which combines pumpkin, milk, and rice, also appears to be very tasty to eat. It is similar to Lokbhata. Instead of bottle gourd, pumpkin is used in this recipe.
After applying the tempering of chilli garlic to the pumpkin, it has to be cooked by adding rice and milk, your dish is ready…serve hot and win applause.
7. Bakheer (jaggery rice)
In Uttar Pradesh, kheer with jaggery is very popular. Bakheer was traditionally made with red rice. This recipe does not contain any sugar. It’s made by combining jaggery and fresh sugarcane juice. Its flavor cannot be described in words; it can only be experienced after eating it.
So, one by one, enjoy making these delicious and traditional dishes of Eastern U.P and get engrossed in them. You can get a detailed recipe link from the image source.