When you think of Indian food, the first thing that comes to our mind is Naan, Dal Makhani, Roasted Chicken, Dosa, Sambar, Vada and Pulao. Rare dishes have disappeared from our menu and the royal dishes have been things of the past.
The main reason is diet conscious food for the modern Era and the time consuming preparations of that Era. We are presenting you some of rare delicacies of India, which have lost long ago and maybe our effort of revival will bring some rare delicacies back on the main course.
Some of the dishes that have disappeared from the Indian platter are as follows:
- Murg Zameen Doz – Disappeared
As the name suggest, Zameen meaning earth, this dish is cooked buried inside the earth and many historians have said that this early version of Tandoori. A recipe invented during the reign of Akbar and now it had faded away. Glimpse of this lost recipe.
Murg Zameer Doz Recipe
Mix salt and lemon and form it into the paste and marinate the chicken for 30 minutes. Prior to marinating, remove skin and make slits to deeply intensify the marinate.
For the second marinating, paste together nutmeg, cinnamon, bay leaf, nutmeg powder, cumin seeds, blades mace and clove into a thick paste. Now, put this second of marinating and rest it for an hour.
Now, wrap the marinated chicken in the foil paper and cook on the high charcoal heat for 1 hour.
After the extravagant cooking, put the third layer of marinate i.e. hung curd and almond paste , chicken stock as per the consistency , saffron, bay leaf , ginger paste and place this new paste on the chicken.
Now place this chicken between two rumali rotis and also after that place it in the clay pot and bake for preheated oven for 15 minutes at 180 degrees.
Then cook it in tandoor for 3 hours and then place out with the garnish of sliced onions.
- Shab Deg – History
Flavorsome dish from Kashmir, considered as the “heaven on earth” – Kashmir. We are here to tell you how the dish is made and the
, you want to give it a try? It is a dish of whole turnip and mutton cooked overnight on slow fire. Let’s dig into the recipe.
Use tandoor to roast the turnip and remove the skin after roasting turnip. In a separate bowl, soak Saffron in Kewra jal until it is soaked completely. In one part of the moisture add garlic, turmeric and salt and mix it completely and marinate the roasted turnip for 15 minutes.
Heat the pan and fry thinly sliced onions in pure ghee along with the grated ginger , after it add cardamom, cloves and cinnamon and make a paste.
Divide it in three parts, next step in the this is Yakhani – yogurt based gravy, add yogurt, paste of onions, clove paste, garlic paste and add the taste of Kashmir too – Saffron.
After the Yakhani is cooked for 30 minutes, add mutton pieces to fry in the separate pan and let it cook for 1 hour add cardamom paste, diced raw papaya and garam masala. Mince it and make balls that match the size of the turnip and then deep fry these balls.
Now separately fry mutton pieces with fried onions, shah jeera , garam masala, ginger and garlic paste. After the meat turns browns, add the Yakhani broth, mutton fried balls, turnip, almond paste, beaten curd and lime juice. Stir it gently and simmer
Now make a Kashmiri Veg, dry roast the cumin seeds, dried mint leaves, cinnamon , cardamom seeds powder, black pepper , grind it. After the gravy thickens add this spicy mix into it. Seal the lid and leave entire night for cooking and in the morning if the ghee floats on top, the dish is prepared completely.
- Shufta Kanagucchi – Lost recipe
This is the royal dish of Kashmir and the key ingredient is Gucchi Mushroom, a rare form of Mushrooms and expensive too. The actual name is Rich Man’s Dessert, as the dish is very rich in flavours and texture.
Initially, fry paneer cubes and keep them aside and in a separate pan sauté grated coconut, pepper corns, dried dates, raisins and almonds. The brown dry nuts in pure ghee are delicacy in itself. When the quickly roasting the nuts is done then add water to the pan. Bring water to boil and add a generous amount of green cardamom to it. For 5 minutes, cook this mixture and let it simmer for few more minutes.
The next ingredient is Saffron, soak the strands in a cup of water and put it in a pot and throw some lemon juice in it and two table spoon of sugar in it. Lastly add blanch mushrooms in first in hot water for 5 min and then in cold water for 3 minute and thoroughly dice the mushrooms, and add to the dessert.
- Lehsun(Garlic) Ki Kheer – Lost in the sands of times
Sounds ghostly and taste won’t come easily to our mind as all of us will think that is this a dessert as garlic is always used in salt based dishes. This dessert is entirely different and taste is different too.
This dish is prepared with sugar and rice as base so let’s head to the recipe part.
Mince garlic and soak it in warm water for four hours. Keep this mixture aside and prepare the mixture of the boil dates in milk and then add mixture of corn flour, sugar and milk. Your garlic kheer is ready for you..