Gobhi Musallam – An Awadhi gem

Awadh – A far distinct state at the time of Mughal emperors. Primarily comprising of the heart of Indo Gangetic Plain – Uttar Pradesh, Awadh holds one of the most prominent and mysterious cuisine of all times – Awadhi Cuisine.  Awadhi cuisine hails from the city of Nawabs, Lucknow. Most of the dishes and cooking style of Lucknow is inspired by the Mughals, who had spent some time in Persia after their defeat in the third battle of Panipat. What the Mughals introduced was Mughlai cooking, adapted from the Persian way of cooking. Awadhi cuisine includes both vegetarian and non-vegetarian delights prepared in exotic spices and garnished with dry fruits. This cuisine was introduced by the deputies of the Mughal Emperor, namely, the Nawabs of Awadh, who were inhabitants of Persia (modern day Iran) and were used to a particular diet which comprised of grains, fruits, dry fruits and vegetables that were available in that country, apart from meat in various forms. The Mughlai style of cooking was further refined by the Nawabs by adding exotic flavours of saffron and dry fruits.

Awadhi cooking in Lucknow particularly improvised and flourished after the capital was shifted from Faizabad to Lucknow, as it was then that the successive Nawabs who ruled the province were connoisseurs of good food and fond of holding ‘daawats’ (feasts).  Awadhi Cuisine is more of an art that can be perfected by practice and a bent towards improvisation and innovation. Sure this is a complex cuisine that has survived the winds of change and no other cuisine has had a larger measure of love and loyalty from its citizens than the people of Lucknow. [ Data cc: Tornos India]

Uttar Pradesh

Image cc: Google

Today for the 115th Foodie Monday Bloghop wherein the theme is #AwadhiCuisine, I am presenting one of the most unique and flavorful dish – Gobhi Mussallam. Ghobhi Mussalam boasts the sagas of the Nawabs of Awadh. It’s rich flavors infused into an intact gobhi or cauliflower, makes it one of the most amazing dishes of all times. Let’s have a look on the recipe!

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Serves: 4

Preparation time: 20 mins

Serving time: 30 mins

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Ingredients

  • 1 small intact cauliflower
  • 2 medium sized onions
  • 2 medium sized tomatoes
  • 4 garlic cloves
  • 1/2 inch ginger
  • 1/2 cup milk
  • 6 cashewnuts
  • 1 tsp poppy seeds / khus
  • 1 tsp melon seeds
  • 2 tbsp ghee
  • Ground spices – 2 black cardamon + 4 cloves + 8 peppercorns + 2 bay leaves
  • 2 tsp Garam masala powder
  • 1 tsp kashmiri mirch powder
  • 1 tsp haldi powder
  • Salt as per taste
  • 1 tbsp Tandoori powder
  • 2 cups water

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Method

  • Soak onion, ginger, garlic and ground spices in water. Grind well
  • Soak poppy seeds, cashews and watermelon seeds in milk. Grind well
  • Heat 1/2 of the ghee. Fry the onion paste and poppy paste together for 5-6 mins on high flame. Keep stirring to avoid burning
  • Grind tomatoes. Add it to the fried paste and keep stirring. Once the oil separates, masala is ready. Keep half of it aside in a plate
  • Clean the cauliflower by removing leaves and cutting the stem
  • Boil water and add salt. Dip cauliflower in it and let it boil for 10 mins on low flame
  • Switch off the gas and let the cauliflower stay in it for 20 mins
  • Heat rest of the ghee and fry the cauliflower ( in intact shape)
  • Now, apply half of the masala mixture on the cauliflower. Insert it well in the inlets
  • Wrap the cauliflower in aluminium foil and grill it for 20 mins
  • Now, arrange the other half masala mixture on a baking tray
  • Arrange the grilled cauliflower over the masala
  • Bake it for 20 mins

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  • Serve hot with Palak Parantha

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For amazing discussions around the cuisines of the World, join my Facebook Food group – From the diaries of great cooks!

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Let’s also get connected on Instagram – @KrispyKadhai 🙂

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Bon appetito! 🙂

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Disclaimer : All the images belong to Krispy Kadhai and Any kind of Plagiarism will not be tolerated.

 

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