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MUGHLAI RECIPES


Mughlai cuisine is something that came from the kitchens of the Mugal emperors. They were know for their lavish lifestyle and also cuisine. Mughlai cuisine is today widely followed in Delhi and Punjab.

Mughlai cuisine is said to be very rich as it consists more of cream and milk. Mughlai recipes are rich and heavily laden with fat, carbohydrates and proteins. They also use cashew-nut paste or almond paste along with a generous amount of ghee.

Hence mughlai recipes are said to be one of the richest among the world cuisines. Mughlai recipes have a distinct aroma that is quite captivating…

MUGHLAI KICHIDIVegetarian-Dish

Prep Time
Cook Time
Serves
  20 mins 2

Ingredients

Rice
1 cup
Green gram
1/2 cup
Onion chopped
1
Green chilis
3
Ginger garlic paste
1 tbsp
Curry leaves
few
Cashew nuts
10-12
Shah jeera
1/2 tbsp
Cloves and cardamom 1"
3 each
Cinnamon sticks
 
Bay leaf
1
Clarified butter
2 tbsp
Salt to taste

Mughlai kichidi

Method

  • Wash and soak rice and green gram together
  • Make a powder of the dry spices, except bay leaf. Make a coarse paste of onion, chilies, ginger and garlic. Keep aside.
  • Heat ghee in a pan and add the onion paste and bay leaf. Fry till golden brown. Add the spices powder, curry leaves and mix.
  • To this, add 3 cups of water and bring to a boil. Add the soaked rice and green gram. Add the salt and cook till done.
  • Garnish with cashew nuts fried in butter.

 

MUGHLAI ALU RECIPE Vegetarian-Dish

Ingredients

Potatoes peeled and cubed
3 cups
Cashewnut soaked in1/4 cup water
4 tbsp
Chopped ginger
1 tbsp
Chopped garlic
1 tbsp
Black cumin seed
1/2 tbsp
Bay leaf
1
Chopped onion
2
Turmeric
 
Garam masala
1/4 tbsp
Chopped corainder leaves
2 tbsp
Yogurt beaten
1/4 cup
Milk
1/4 cup
Oil for frying

Mughlai alu recipe

Method

  • Fry the potatoes to a deep golden brown and keep aside.
  • Grind cashewnuts, ginger and garlic to a paste in a grinder. Keep this paste aside.
  • Heat some of the oil in a heavy bottomed pan.
  • Add black cumin and bay leaf. Wait for 30 seconds till cumin seeds stop spluttering.
  • Add onions and cook on low flame till onions turn soft but do not let them turn brown.
  • Add turmeric and garam masala. Stir to mix well. Add the paste prepared earlier. Cook for 1 minute.
  • Add yogurt and stir fry till water evaporates.
  • Cook till it dries. Add milk and about 1/2 cup of water to the gravy.
  • Boil and simmer for 2 -3 minutes.
  • Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
  • Cook on low flame till the gravy thickens and coats all the potatoes. Serve hot with nan or paranthas.

BAINGAN KA BHARTA RECIPENon-vegetarian-Dish

Ingredients

Eggplant, roasted in the oven on a pan until the insides are soft and the eggplant skin is charred
1 large
Oil
2-3 tbsp
Ginger finely chopped
1 tbsp
Onion finely chopped
2
Tomatoes finely chopped
2
Lime juice
1/2
Salt to taste
Cumin powder
1 tbsp
Red chilli powder
1/2 tbsp
Corainder powder
1 tbsp
Garam masala
1 tbsp
Corainder leaves for granishing
2 tbsp

Baingan ka bharta recipe

Method

  • Remove the charred skin. Sweating helps to remove the skin easily. Mash the eggplant into a pulp.
  • In a wok or heavy skillet, heat oil. Add the onions, and cook until they become brown.
  • Add the chopped ginger, coriander, cumin and red chilli powders.
  • Add the tomatoes and fry till oil leaves the sides of the pan. 
  • Add the eggplant pulp, lime juice and salt to taste. Stir. 
  • Cover and cook on low heat.
  • Garnish with garam masala and coriander leaves.
  • Serve with any indian bread.

SEEKH KEBABS RECIPE Non-vegetarian-Dish

Ingredients

Finely minced lamb or beef
2 lbs
Chopped onion
1 small
Garlic cloves chopped
5
Ginger chopped
1 inch
Red chilli, ground clove, cinnamon and cumin powders
1 tbsp
Corainder powder, garam masala
2 tbsp
Fresh green chillis chopped
2
Lemon juice
2 tbsp
Gram flour
1 tbsp
Cilantro chopped
2 tbsp
Mint leaves chopped
2 tbsp
White bread
3 slices
Salt
2 tbsp
Egg lightly beaten
1 large
Oil for grilling and greazsing the skewers
1/4 c

Seekh kebabs recipe

Method

  • In a food processor, process the bread into bread crumbs.
  • Add all the remaining ingredients (except the oil) to the food processor and process the mixture into a thick paste.
  • Taste (if you can!) and adjust the salt. Keep the mixture in the fridge, overnight.
  • Grease the skewer.
  • Take some mixture in your hand and using your palm and fingers, press the mixture on the skewer, to form a sausage shaped kebab, about 5 inches long.
  • Similarly, make more kebabs along the length of the skewer. Work fast, as the meat tends to fall off.
  • Grill for about 20 minutes or until cooked, brushing with oil and rotating the skewers frequently.

CHICKEN HARIYALI OR PALAK GOSHT RECIPE - SPINACH CHICKEN CURRY Non-vegetarian-Dish

Ingredients

Chicken, boneless/skinless, cut into chunks
1 lb
Tomato chopped
1
Onion minced
1
Crushed black pepper
1/2 tbsp
Grind to paste 1
 
Cilantro/corainder leaves
1/2 cup
Green chilies
1-2
Onion chopped
1/2
Garlic cloves
3-4
Ginger
1"
Whisk together
 
Turmeric powder
1/2 tbsp
Plain yogurt
1/2 cup
Grind to paste 2
 
Spinach boiled
1 bunch
Cashews
8-10
White poppy seeds
1 tbsp
Corainder seeds
1 tbsp
Tempering
 
Oil or ghee
1 tbsp
Cloves
3
Cinnamon
1
Salt to taste
 
Kasoori methi crushed
1/2 tbsp
Garam masala
1/2 tbsp

Chicken hariyali or palak gosht recipe

Method

  • Grind paste 1 . Mix with yogurt & turmeric powder.
  • Marinate the chicken. Cover. Refrigerate for 2-4 hours.Clean spinach.
  • Wash it several times in running water. Add 1/2 cup water. Bring to boil.
  • As the spinach wilts, switch off the gas. Let it cool down a little.
  • Grind to a smooth paste along with cashews, poppy seeds, coriander seeds.
  • Heat oil in a pressure pan/cooker or handi. Add all cloves and cinnamon.  As the spices leave a wonderful aroma, add onion.
  • Saute till golden brown.
  • Add marinated chicken along with yogurt. Saute for 5 minutes.
  • Add crushed black pepper.Now add spinach paste, tomato and 1/2 cup water.
  • Add salt to taste.
  • Pressure cook till 3-4 whistles.Let the pressure drop completely.
  • Open the lid. Let it simmer.
  • Add crushed kasoori methi and garam masala.
  • For a restaurant taste add 1/4 cup of heavy cream.


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