Showing posts with label Mughlai Cuisine. Show all posts
Showing posts with label Mughlai Cuisine. Show all posts

March 27, 2018

BAKARKHANI ROTI

Ingredients:
Flour - 1 cup
Yeast powder - 1 tsp
Sugar - 1 tsp
Egg - 1
Almond slivers - 2 tbsp
Cashew slivers - 2 tbsp
Saffron strands - few soaked in 4 tbsp of milk
Oil - 2 tbsp
Butter - 2 tbsp
Salt - 1/2 tsp

Method:

  • Take the flour on a work surface. Make a well in the middle.
  • Place the yeast and sugar in the well. Add lukewarm water, salt, oil and egg.
  • Then knead to make a smooth dough. Cover with a moist cloth and keep aside.
  • The dough will be double in size in approximately half an hour.
  • Knead again and divide into lemon sized balls.
  • Roll them into circles and sprinkle the saffron soaked milk on the surface.
  • Sprinkle almonds and cashew.
  • Place the rotis on a preheated oven or grill.
  • Bake or grill for 10 minutes at 180 degrees.
  • Remove and apply butter.
  • Serve hot.

August 09, 2017

KAJU CHICKEN KORMA

Ingredients:
Chicken - 500 gms
Onions - 2 (thinly sliced)
Plain yoghurt - 1/2 cup (beaten)
Cashew paste - 1/2 cup
Fresh cream - 1/4 cup
Ginger - 2 tsp (sliced)
Garlic cloves -6
Grated coconut - 1/2 cup
green chillies - 4
cardamoms -3-4
Poppy seeds  -2 tbsp
Salt to taste
Chilli powder  -1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tsp
oil - 1/4 cup

Method:

  • Grind poppy seeds, coconut,garlic, green chillies, cardamom and salt together to make fine paste.
  • Heat oil in kadai, add sliced onion and fry them until they become translucent.
  • Add the chopped ginger and chicken pieces and fry for few minutes.
  • Add cashew paste and yoghurt and cook for 2-3 minutes.
  • Then add spices and ground paste and one cup of water.
  • Close the lid and cook till the chicken is done. 
  • Lastly add fresh cream and cook another 2 minutes.
  • Serve hot.

August 24, 2016

SAFED PANEER

Ingredients:
Cottage cheese(paneer) - 200 gms
Onions - 2
Fresh curd - 1 cup
Salt to taste
Ginger garlic paste - 2 tsp
Cloves - 2
Cardamom - 3
Cinnamon - 1" stick
Bay leaf - 1
Sugar - 1/2 tsp
Green chillies  - 3(chopped)
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Cashew nuts - 1 tbsp (coarsely crushed)
Coriander leaves - small bunch (chopped)
Ghee - 2 tbsp

Method:

  • Cut the onions into medium slices and boil them till soft ; strain and grind along with cashew nuts.
  • Heat the ghee in a pan; add cloves, cardamom, cinnamon and bay leaf.
  • Add ginger garlic paste and green chillies; fry for half minute then add onion paste and fry.
  • Add red chilli powder, coriander powder and cook in low flame for 1-2 minutes.
  • Add whipped curd, salt, sugar and cook till the oil floats.
  • Add paneer pieces, coriander leaves and one cup of water.
  • Cook till the gravy thickens.
  • Serve hot.

July 09, 2016

NAVRATTAN PULAO

Ingredients:
Ricotta cheese - 250 gms
Oil for deep frying
Turmeric - 1 tbsp
Hot water - 1 cup
Ghee - 1/4 cup
Vegetable oil - 1/4 cup
Almonds - 1/2 cup (blanched slivered)
Onion - 1/2 (sliced)
Garlic - 11 /2 tbsp (minced)
Ginger - 3 tbsp (minced)
Cardamom pods - 5 (lightly pounded)
Cinnamon -1 stick
Cloves - 3
Peppercorns - 10
Cauliflower florets - 1 cup
Green peas - 1 cup
Long grain rice - 2 cups
Salt - 2 tsp
Boiling water -4 cups
Dark raisins -1/2 cup
Sweet red cherries - 1/2 cup (pitted and quartered)

Method:

  • Enclose the cheese in cheesecloth and form into a rectangle.
  • Place the cheese between the two small cheese boards and put a light weight on top.
  • Let sit for about one hour to condense the cheese and squeeze excess moisture from it. Then cut the cheese into 1/2" cubes.
  • Deep fry in hot oil until they are golden brown. Drain the cheese. Discard the oil.
  • Mix the turmeric in hot water. Place the fried cheese into the turmeric mixture  and set aside.
  • Place the ghee and oil in a large skillet over medium high heat. Fry almonds until golden, and remove with a slotted spoon. Set them aside.
  • Add onion, garlic, ginger, cardamom, cinnamon, cloves, and peppercorns to the pan. saute until onions are golden, about 5 minutes.
  • Add cauliflower and peas. Fry 2 minutes longer.
  • Into the same pan, put the rice. Add 2 tsp of salt and 4 cups of boiling water.
  • Cover, bring to a boil, lower heat, and simmer 20-25 minutes to absorb all liquids. Remove from the heat.
  • Discard all whole spices, then stir in the cheese cubes, half the fried almonds, and 1/4 cup of the raisins.
  • Place on a serving platter.
  • Sprinkle with remaining almonds, raisins, and with the sweet cherries.



May 27, 2016

HUSSAINI SEEKH KABAB CURRY

Ingredients:
Lean mutton - 500 gms )
Button onions - 8-12
Ginger slices -8-12 (1/2 cm thick and 1" in diameter)
Wooden skewers - 8-10

For Marination:
Onions - 100 gms (finely chopped)
Coriander powder - 2 tsp
Poppy seed paste - 1 tsp
Ginger paste - 1 tbsp
Nutmeg powder -  a pinch
Garlic paste - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Thick curd - 300 ml
Salt - 1 tsp

For the Curry:
Ghee - 100 gms
Onions - 4 tbsp (chopped)
Garlic cloves -6 (chopped)
Cardamom -  3
Cinnamon - 2
Chilli powder - 1/2 tsp
Cloves - 4
Garam masala - 1/2 tsp
Salt to taste
Roasted black cumin seeds - 1/2 tsp
Hot water - 150 ml

For Garnishing:
Coriander leaves
Green chillies - 2 

Method:

  • Mix all the marinade ingredients in a bowl. Marinate the mutton pieces with the mixture and keep aside for 2 hours.
  • remove the meat piece from the marinade and pack them on wooden skewers alternately with tiny button onions and thin slices of ginger, leaving the ends of the skewers cear.
  • Heat the ghee and fry the kababs on the skewers  3-4 at a time ti they are lightly browned.
  • Remove the kababs from the ghee, add grated onion and garlic and fry till golden brown.
  • Add chilli powder,salt, cloves, cardamom, cinnamon, and the leftover marinade masala  and fry till the ghee separates from the masala.
  • Then add the fried kababs, stir for few minutes then add hot water.
  • Simmer till the meat is cooked.Dry the liquid  a little; add garam masala and roasted black cumin seeds.
  • Serve hot, sprinkled with finely chopped coriander leaves and shreds of green chillies. 




May 10, 2016

ALOO BHINDI BHAJI (POTATO OKRA FRY)

Ingredients:
Okra - 250 gms
Potatoes - 250 gms
Onion - 1 medium (chopped)
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Salt to taste
Garam masala -1/2 tsp
Black pepper - 1/2 tsp
Coriander leaves - 1 tbsp (chopped)
Ghee - 5 tbsp

Method:

  • Heat the ghee in a saucepan and fry the onions till brown.
  • Peel and slice the potatoes. Cut the okra into 1/2" long pieces.
  • Add the potatoes and okra pieces to the onions.
  • Sprinkle with spices and salt. Toss well.
  • Cover and cook on low heat till the potatoes are done. You can sprinkle some water if it gets dry.
  • Serve hot, garnishing with chopped coriander leaves.






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