Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendour. Since they ate very rich food they reduced the number of intake during the day. That is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.
Ingredients: 1 Chicken cleaned and cut 1 kg Minced Mutton 2 cups Clarified Butter (Ghee) 4 big sized Onion (Pyaj) minced 1/4 kg Curd (Dahi) 1/2 kg Rice 1/2 tsp Saffron (Kesar) Few Sliced and fried Almond (Badam) 4 Bay Leaf (Tej Patta) 1 ” long piece Cinnamon (Tuj/Dalchini) 10 Cloves (Lavang) 10 Cardamoms 18 … Read more
Ingredients: 500 gms Chicken (cut into pieces) 1 cup Cornflour 1 tsp Garlic (Lasun) juice 2 tblsp Curd (Dahi) 2 cups Clarified Butter (Ghee) 1 Cellophane Bag 1 tsp Ginger (Adrak) juice 1 tsp Black Pepper (Kali Mirch) How to make murg kababs mughlai: Soak chicken pieces in salt, garlic and ginger juice for 12 … Read more
Ingredients: 1 Chicken 6 tblsp Clarified Butter (Ghee) 4 Bay Leaf (Tej Patta) 1/4 tsp Saffron (Kesar), soaked in lukewarm milk 3 meduim sized Onion (Pyaj) 2 cups beaten Curd (Dahi) 1/2 ” Ginger (Adrak) 8 pods Garlic (Lasun) 4 Green Chillies 4 Cloves (Lavang) 1 ” Cinnamon (Tuj/Dalchini) 3 Brown Cardamom (Elaichi Moti) 1 … Read more
Ingredients: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt … Read more
A finger licking good Chicken Shahi korma which is a must try for beginners and pro in Indian cooking. It’s spice level is pretty mild but you can add more chillies and making it more fiery. It is a fantastically easy Chicken Shahi Korma english style recipe which is just perfect for Party get togethers … Read more
Ingredients: 300 gms Potato (Aloo) 4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water 1 tblsp chopped Ginger (Adrak) 1 tsp chopped Garlic (Lasun) 1/2 tsp Black Cumin Seed (Shah Jeera) 1 Bay Leaf (Tej Patta) 2 chopped Onion (Pyaj) a pinch of Turmeric (Haldi) 1/4 tsp Garam Masala 2 tblsp chopped Coriander Leaves (Dhania … Read more
Ingredients: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar) soaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 ” long piece Ginger … Read more
Ingredients: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) … Read more
Ingredients: 500 gms minced Mutton 2 Eggs 1 meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 ” long piece Cinnamon (Tuj/Dalchini) 1 ” long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) … Read more
Ingredients: 1/2 kg Mutton 250 gms Rice parboiled 1-1/2 tblsp Lemon Juice 10 blanched Almonds (Badam) 1/2 tblsp Mint Leaves (Pudina Leaves) 1 cups Butter 1 handfuls chopped Coriander Leaves (Dhania Patta) 1/2 tblsp Cumin Seed (Jeera) 2 large sliced Onion (Kanda Pyaaz) 2 Brown Cardamom (Elaichi Moti) 1 tblsp Oil 4 pods Garlic (Lasun) … Read more
Here is an easy keema matar recipe. This is one of the yummiest and easiest mutton recipe you can come across. The taste is not at all comprised because of the simplicity. It is a basic no-frill recipe. Serve it with lachha paranthas or tandoori rotis and onion salad… complete soul satisfying food. Lets learn … Read more
Ingredients: 1 big sized Onion (Pyaj) 1 ” Ginger (Adrak) 2 tblsp chopped Coriander Leaves (Dhania Patta) 2 fresh Green chilli (Hari mirch) slit lengthwise into halves 3 tblsp Clarified Butter (Ghee) 3 – 4 cloves Gralic peeled and coarsely chopped 3 tblsp Wine Vinegar 175 ml warm Water 1 tblsp Tomato (Tamatar) puree For … Read more