tag:blogger.com,1999:blog-74053155777495427202024-02-08T06:10:22.992-08:00Mughalai CuisineAmar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7405315577749542720.post-89543764812358224312021-12-27T18:32:00.000-08:002008-01-07T21:37:01.933-08:00The Rich, Royal food of the MoghulsDelhi happened to be the most favoured and favourite city of Moghuls and hence the secrets of the rich and royal Mughlai food was handed down to the people of this state. Delhi takes pride to have inherited the recipes deemed 'fit for royals'. For, it consists of a superb mix of aromatic spices, exotic sausages, butter based curries, loads of dry fruits and roasted meats cooked in earthen ovens called tandoors.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com2tag:blogger.com,1999:blog-7405315577749542720.post-34752726434907582492020-12-27T18:34:00.000-08:002008-02-06T03:31:03.465-08:00Popular Dishes and RecipesClick on the dishes below for their recipes<br /><br /><a href="http://mughalaifood.blogspot.com/2007/12/chicken-hazaarvi.html"><span style="color:#993399;">1. Chicken Hazaarvi</span></a><br /><a href="http://mughalaifood.blogspot.com/2007/12/seekh-kabab.html"><span style="color:#993399;">2. Seekh Kabab</span></a><br /><a href="http://mughalaifood.blogspot.com/2007/12/chicken-shorba-chicken-soup.html"><span style="color:#993399;">3. Chicken Shorba</span></a><br /><a href="http://mughalaifood.blogspot.com/2007/12/murgh-yakhnee-pulao.html"><span style="color:#993399;">4. Murgh Yakhnee Pulao</span></a><br /><a href="http://mughalaifood.blogspot.com/2007/12/chicken-kandhari-kofta.html"><span style="color:#993399;">5. Chicken Kandhari Kofta</span></a>Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com1tag:blogger.com,1999:blog-7405315577749542720.post-27463234767094627562007-12-27T18:41:00.001-08:002008-03-14T23:50:04.074-07:00Murgh Yakhnee Pulao<strong>Ingredients :</strong><br /><strong></strong><br />16 nos - Chicken drumsticks<br /><br />For the marinade:<br /><br />250 gms - Curd, beaten<br />30 gms - Ginger paste<br />15 gms - Garlic paste <br />1 tsp - Chilli powder<br />8 nos - Cardamoms<br />4 nos - <a href="http://indianingredients.blogspot.com/" Target="blank">Cloves</a><br />3 nos - <a href="http://indianingredients.blogspot.com/" Target="blank">Bay leaves</a><br />1 no - <a href="http://indianingredients.blogspot.com/" Target="blank">Cinnamon stick</a><br />60 gms - Sliced onions, fried<br />1/3 cup - Mint leaves, chopped<br />2 tsp (30 ml) - Lemon juice<br />A few strands saffron, crushed<br />70 gms - Desi ghee (clarified butter)<br />Salt to taste<br /><br />For the rice:<br /><br />300 gms - Rice<br />240 ml - Milk<br />6 nos - Cardamoms<br />3 nos - <a href="http://indianingredients.blogspot.com/" Target="blank">Cloves</a><br />3 nos - Green chilies, slit lengthwise<br />15 ml - Lemon juice<br />Salt to taste<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Mix all the ingredients for the marinade and rub the chicken with this mixture. Keep aside for at least an hour.<br />- Wash and soak the rice for 45 minutes.<br />- Boil 1.5 litres water in a pan. Add salt, cardamoms, cloves and green chilies. Stir well. Remove the pan from heat. Add rice and bring to a boil. Add lemon juice and stir well.<br />- Remove half of the rice and spread over the marinated chicken. Continue to cook the remaining rice, stirring occasionally, until half cooked.<br />- Drain and spread over the initially cooked rice. Sprinkle milk over it. Cover with a lid and seal with atta (whole wheat) dough.<br />- Pre-heat the pan over medium heat. Put the sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes.<br />- Break the seal and serve from the pan itself with dahi ki chutney.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-7405315577749542720.post-44604447102801590132007-12-27T18:40:00.000-08:002008-03-14T23:51:04.599-07:00Chicken Shorba (Chicken Soup)<strong>Ingredients :</strong><br /><br />500 gms - Chicken bones<br />100 gms - Boneless chicken<br />1 ½ tsp - Refined flour (maida)<br />½ tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Cumin seeds</a><br />1 tsp - Chopped garlic<br />White pepper powder<br />1 tsp - Butter<br />1 tsp - Oil<br />1 ltr - Water<br />Salt to taste<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Clean and wash chicken bones.<br />- Clean, wash and cut chicken into very small pieces (1/2 cm cubes).<br />- Put chicken bones in a pot with one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.<br />- Stir fry chicken pieces in butter till tender and keep the stock aside.<br />- Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.<br />- Cook for some time and serve hot.<br />- You may add half a cup of fresh cream just before serving to make it a little rich.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-7405315577749542720.post-23241539973790658672007-12-27T18:39:00.002-08:002008-03-14T23:50:42.625-07:00Chicken Kandhari Kofta<strong>Ingredients :</strong><br /><br />500 gmS - Minced Chicken<br />¾ cup - Boiled onion paste<br />1 tsp - Ginger-garlic paste<br />½ cup - Tomato puree<br />2/3 cup - Cashew nut paste<br />2 tsp - Pomegranate syrup<br />½ cup - Fresh cream<br />3 tsp - Oil<br />1 tsp - Coriander powder<br />1 tsp - Red chilli powder<br />½ tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Cinnamon powder</a><br />½ tsp - <a href="http://food-advisor.blogspot.com/2008/03/garam-masala.html/" Target="blank">Garam masala</a> powder<br />Salt to taste<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.<br />- Heat oil in a pan. Add boiled onion paste and cook till onions turn pink, add ginger-garlic paste, saute for a minute, then add coriander powder and red chilli powder.<br />- Stir in tomato puree and cashew nut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.<br />- Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally.<br />- Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream, Serve with naan or parantha.<br /><br />Make cashew nut paste by soaking half-cup cashew nuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashew nuts, you can use cashew nut pieces (tukda).Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-7405315577749542720.post-67403878946874167222007-12-27T18:37:00.000-08:002008-03-14T23:49:02.565-07:00Seekh Kabab<strong>Ingredients :</strong><br /><strong></strong><br />450 gm - Lamb mince<br />2 nos - Onions<br />5 cloves - Garlic<br />1.5cm - Ginger<br />2 nos - Green chillies<br />4 sprigs - Fresh coriander<br /><br />Dry Masala:<br />3 Nos - Cardamoms (small, green, ground)<br />2 Nos - Cardamom (Black, ground large)<br />1/2 tbsp - Chilli powder<br />1/2 tbsp - Salt<br />1/2 tbsp - Garam masala<br />1/2 tbsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Cumin seeds</a> (whole)<br />1 tbsp - Dry coriander<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander.<br />- Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spatula.<br />- Take a large hand-full and make into a long kebab using the handle of a wooden spoon.<br />- Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.<br />- Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-7405315577749542720.post-90165317774297146812007-12-27T18:35:00.000-08:002008-03-14T23:48:30.366-07:00Chicken Hazaarvi<strong>Ingredients :</strong><br /><br />8 pieces - Chicken breasts (boneless)<br />2 tsp - Ginger paste<br />2 tsp - Garlic paste<br />½ cup - Cheese (grated)<br />5 Nos - Green chillies<br />¼ tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Mace powder</a><br />¼ tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Nutmeg powder</a><br />2 tsp - Chopped coriander leaves<br />1 tsp - White pepper powder<br />Salt to taste<br />1 no - Egg<br /><br /><strong>Cooking Instructions :</strong><br /><br />- First cut the chicken breasts into roughly two-inch cubes. Then apply paste of ginger, paste of garlic, white pepper powder and salt to the chicken breasts cubes.<br />- Mix them properly and keep aside.<br />- Next, mash cheese to make it smooth. After that add chopped green chillies, nutmeg powder, mace powder, corander leaves and salt.<br />- Add egg and then mix it well and then add chicken to the mixture of cheese. Add fresh cream and mix delicately.<br />- Keep this for 2 to 3 hours in refrigerator.<br />- After 2 to 3 hours take out the chicken and put onto the skewers<br />- Now cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.<br />- Apply a little butter for basting and cook for another 2 minutes till the chicken is completely cooked.<br />Serve this Chicken Hazarvi as a snack.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0