Delhi

Delhi, the capital city state of India is sometimes called a gourmets delight. Delhi being a cosmopolitan city can satisfy the taste buds of anyone from the country and even the world. Though heavily influenced by the rulers who ruled over India from it be it the Moghuls, Turks, British, the state has developed a different set of dishes that are associated with various cultures. Though Mughlai food is considered the food of the state, its’ heavily influenced by Punjab, courtesy dominant Punjabi community in the state.

With a mix of aromatic spices, exotic sausages, butter based curries, loads of dry fruits and roasted meats cooked in tandoors, Punjabi dishes are extremely popular in Delhi. As such delicacies with liberal doses of ghee, butter and cheese that can satisfy the taste buds of all communities, languages and creed that form a significant part of Delhi's population, are available.

The state being capital of the country, recipes from all corners of the country are gaining notable popularity. Lip smacking regional dishes in multi-ferous varieties’ are sold in small kiosks in every nook and corners of Delhi, alongside its hot favorite chat. People here love to experiment with different recipes and the recipes bear a distinct stamp of Delhi.



Delhi Recipes

(* Specifies Changes for Healthy Diet)

Aloo Jeera

Ingredients:

Regular	Improvised*
1) Potatoes-200 gm	1) 4-5 potato (200 gm)
2) Oil-50 ml	2) refined oil with omega-3 - 50 ml
3) Cumin seeds-10 gm	-do-
4) Ginger-20 gm	4) 15 gm ginger
5) Garlic-30 gm	-do-
6) Turmeric- 10 gm	-do-
7) Red chilli powder-20 gm	7) red chilli powder-10 gm
8) Garam masala-5 gm	-do-
9) Coriander powder-20 gm	9) coriander powder-15 gm
10) Coriander leaves-10 gm	-do-
11) Salt to taste	-do-

Preparation

• Boil the potatoes and dice them, chop the onions, garlic, ginger, coriander and tomatoes.
• Heat the oil and sauté cumin seeds until they crackle, then add garlic, ginger and sauté until golden.
• Stir in chopped ginger and add the potatoes. Sprinkle turmeric, chilli powder and stir. Add tomatoes, simmer for about 5 minutes and serve.

Methi Matar Malai

Ingredients:

Regular	Improvised*
1) Green peas (boiled)1 cup	1) green peas (boiled)- ¾ cup
2) Cream/malai-½ cup	-do-
3) methi leaves (chopped)-1 bunch	-do-
4) Cumin seeds -½ tsp	-do-
5) Asafetida - 1 pinch	-do-
6) Ghee or butter-3 tsp	6) refined oil with omega-3 - 2 tsp
7) salt to taste	-do-
Powder
1) Cloves - 2-3	-do-
2) Cardamom- 1-2	-do-
3) Cinnamon stick - ½	-do-
Paste
1) Onion- 1 large	1) onion-1 medium
2) Curd 1 tsp	2) curd- ½ tsp
3) Sugar 1 tsp	-do-
4) Cashew nuts (crushed)- 1½ tsp	4) cashew nuts (crushed)- 1 tsp
5) Khuskhus (poppy seeds)- 1 tsp	5) khuskhus-¾ tsp
6) Green chillies-2-3	-do-
7) Ginger -½ inch	-do-

Preparation

• Immerse methi in salted hot water for 5 minutes, drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside.
• Beat malai till it becomes smooth and keep aside.
• Heat ghee, add cumin seeds and asafoetida. Add paste and stir fry for 2-3 minutes. Add powdered spices. Stir, and add peas, methi leaves and malai. Add all other ingredients.
• Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
• Serve piping hot with parathas, rotis, etc.

Tandoori Chicken

Ingredients:

Regular	Improvised *
1) Large chicken pieces - 8 no	1) medium chicken pieces- 8 no
2) Yogurt- 1¼ cup	2) 1 cup yogurt
3) Lime juice- 2 tbs
4) Onion - ½ chopped
5) Dried red chillies- 3-4	5) dried red chillies - 1-3
6) Coriander seeds - 2 tsp	-do-
7) Crushed garlic - 2 cloves	-do-
8) Ginger - 1" piece grated	-do-
9) Clove - 1-2	-do-
10) Garam masala- 2 tsp	-do-
11) Chilli powder- 2 tsp	-do-
12) salt to taste	-do-

Preparation

• Slice chicken pieces and rub lime juice and salt over them. Keep aside for 30 min.
• Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
• Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
• Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
• Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 min.
• Brush oil over the chicken pieces and cook in a gas stove till both sides are done.
• Keep pouring oil and masala over the chicken pieces in between.

Gosht Biryani

Ingredients:

Regular	Improvised *
1) Mutton – 1 kg lamb	1) meat - 750 g chicken
2) Basmati rice 2 cups	-do-
3) Whole garam masala- 1 tsp	-do-
4) Yogurt -2 cups	4) yogurt - 1½ cups
5) Ghee or oil 5 tsp	5) oil with omega-3 - 4 tsp
6) Sliced onions - 2 cups	6) sliced onions - 1 cup
7) Green chillies 2-3	-do-
8) Ginger paste - 2 tsp	-do-
9) Garlic paste - 2 tsp	-do-
10) Tomatoes- 2 cups chopped	-do-
11) Salt to taste	-do-
12) Coriander powder - 2 tsp	-do-
13) Garam masala powder - 2 tsp	-do-
14) Turmeric powder - 1 tsp	-do-
15) Cumin powder -1 tsp	-do-
16) Red chilli powder - 1 tsp	-do-
17) Saffron a pinch	-do-
18) Ginger (two inch piece)1 pcs	-do-
19) Fresh coriander leaves - ½ cup	-do-
20) Fresh mint leaves- ½ cup	-do-
21) Warm milk- ½ cup	-do-
22) Butter -50 gm	22) 25gm butter

Preparation

• Clean mutton or lamb and cut into one and half inch sized pieces.
• Pick, clean and wash rice. Soak rice in water.
• Chop green chillies. Peel ginger and cut into julienne (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside.
• Marinade for about 4 hours meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.
• Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.
• Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies.  Cook till onion is light golden brown. Make sure to stir continuously.
• Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes.
• Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
• Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked.
• Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook on medium heat for 15 min. stirring occasionally.
• While cooking in a pressure cooker, add chopped tomatoes, salt, garam masala powder, 2 cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. In 2 or 3 whistles to meat is cooked.
• Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content. Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat.
• Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter.
• Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
• Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes. Serve garnished with fried sliced onions and mixed vegetable raita.