I have always been fascinated by the richness of Mughlai food. The use of milk, cream, dry fruits is just so perfect to enhance the taste of any cuisine.. even if it is a humble Aloo / Potato. The word Nawaabi itself defines royalty and richness. And if its a Nawaabi Aloo then one can easily imagine how royal the dish must be…with hell lot of ingredients …. right? Well the dish i made today is indeed rich but i tried to keep is as simple as i can. The ingredients used are easily available at home and the blend…
Cuisine: mughlai
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Bread Halwa is something i can die for. Have grown up relishing this dessert made by my Dadi (grand mom). Many childhood memories freshen up the moment i take it’s first bite. The recipe was developed by my Late Grandmom and was forwarded to me by my Mom. It’s not just a dessert, it a tradition passing on to generations with it’s richness & authenticity !!!
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In my family celebration is all about having Biryani. In any occasion, a good Biryani is always the show stopper. Usually i make varieties of Biryani following my mom’s and grandmom’s recipes but today again for a change i tried making by following the recipe of master chef Sanjeev Kapoor.
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This is a simple and traditional egg white pudding (kheer) which tastes almost like the famous Indian dessert ‘Rabri’. I had this first time when i was a kid and it was really hard for me to believe that it contains egg. The recipe got transferred from my Grandmom to my Mom and then from her to Me. The egg kheer is indeed a royal dessert and is made on special occasions at my home.
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Today i tried my hands on the famous Galouti Kebabs of Lucknow. ‘Galouti’ or ‘Galawati’ means melt in the mouth. And definitely these kebabs melt in your mouth.Their is an interesting history of these Galouti kebabs. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab’s love for meat. The Galouti kebabs are traditionally prepared by marinating the finely ground goat meat with raw papaya…
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Usually Malai Kofta is all about Paneer koftas stuffed with dry fruits and cream. But i thought of adding a lil twist in the koftas specially. Had few peas, one cauliflower and some beans left in my fridge. So just added them in the koftas to make it more rich. Interesting..? Malai kofta is ready to be served. Serve hot with Butter Naan or Tandoori Roti.
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Mutton Keema slow cooked with freshly choppe fenugreek leaves and green pea is a typical winter delicacy that is cooked in my house almost every weekend. The mutton keema along with some fried potatoes and methi matar gives an amzing flavor and texture to the dish. It not just increases the volume but also gives a bite to the dish. Teamed up with hot chapatis/rumali rotis or just plain white rice, Keema Methi Aloo Matar is a must have in winters. If you liked this recipe, please drop in your feedback in comments below. Thanks for stopping by!
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Zarda
by Shaheen Ali -
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Mutton Dalcha is also commonly known as dal gosht in Hyderabadi Cuisine. Combination of yellow lentils and bengal gram lentil cooked with mutton pieces and later flavored with Mughlai spices makes a unique and flavorful side dish for Biryani or pulao. Apt for occasions, mutton dalcha is a one pot meal iitself. Slow cooked lentils and mutton leaves and amazing aroma and flavor that is not only exotic but also gives a richness and royalty to the dish. We at home, often make mutton dalcha with biryani and accompany with burani raita.