Mughlai Egg Korma is a not just a recipe but it’s a journey that makes you experience the royalty that the Mughlas brought through their food. Hard boiled eggs are fried and cooked in a korma that is filled with the richness of Almonds and saffron to make a creamy luscious korma. Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze. Mughlai Egg Korma is best served with Roomali Roti and for the rice eaters it goes best with some Zaafrani Pulao aka Saffron Pulao/Pulav.
To make Mughlai Egg Korma first peel the hard boiled eggs. Heat oil in a wok and deep fry them till golden and collect on a kitchen towel and keep aside. In the same oil, now add the whole spices and wait for a 1-2 seconds for them to crackle. Now add ginger, garlic and onion paste. Fry them till brown in color and the raw smell goes off. Meanwhile in a bowl add coriander powder, yellow chili powder, green chili paste, kitchen king and whisked yogurt. Mix well to combine. Once the oil starts leaving the sides, add the yogurt mix and gibe a nice stir. Adjust oil from sides if required, and fry the masala nicely till you get the aroma and see the oil oozing out. Add little water from sides if you find the masala sticking to the bottom of the wok. Now add the blanched almond paste to the masala along with saffron soaked milk. Mix well and cook for another 5 mins in low flames. Season with salt and add water as per desired consistency. Usually the korma is kept thick hence add little water to make the curry. Let the gravy come to a boil and then simmer the flame and let the korma cook for another 5 mins with lid closed. Once the Korma is done, carefully drop the fried eggs into the wok and turn off the gas. Now add whisked fresh cream or malai to the korma and gently mix the curry. Garnish with some saffron strands, silvered almonds and fresh coriander. Your Mughlai Egg Korma is ready to serve.
Last week was a hectic one! We had my mom with us, celebrated Eid-ul-Adha with family and close ones and now back to life. Last week we hogged on Non vegetarian dishes like there’s no tomorrow. My refrigerator is still loaded with some raw mutton which i’ll hopefully try making and consuming in a day or two. But for now here’s adelicious recipes made using NO ONION,NO GARLIC. Yes you read that right, Dhokar Dalna or if i may call it as Niramish Dhokar Dalna is one authentic traditional recipe from Bengal Cusine that is made without onion and garlic. The word Niramish defines that all. Soaked Chana dal is ground to make a fine paste and steamed as a cake. Later cut into squares and deep fried. This is Dhokar and together when it combines with fried potatoes that goes into a tomato based flavored curry is known as Dhokar Dalna. I learned this recipe from my mother as i have seen her making this when we were young, now as she stays alone, she avoids making such tedious recipes. Dhokar dalna is typically enjoyed as a side dish with luchi or plain steamed rice. Check out the recipe and do share your feedback with me below.
To make Dhokar Dalna, first you need to make the Dhokar that is the steamed and fried lentil cake. For that first wash and soak chana dal overnight. Discard water and wash the dal again with fresh water and collect in a mixer grinder jar. Add cumin seeds, chopped green chilies and ginger in the jar and grind to make a fine paste. Grease a medium size thali and keep aside. Heat 2 tbsp oil in a non stick pan and temper it with asafoetida. Immediately add the chana dal mix and start stirring continuously till the dal leave the sides and collect to form a lump. Transfer the cooked dal mix on the greased thali and gently tap to spread. You can grease your palm or a bottom of a flat bowl and tap the mix evenly from all sides so that it spreads equally. Tuck the corners well and place the thali in a steamer and steam the lentil cake. This might take 10-15 mins or more. Keep checking by inserting a tooth pick in the center till it comes out clean. Transfer the thali on a wire rack and allow it to cool. Once the lentil cake is cool, cut into square or diamond shape and keep aside. Now heat oil in a wok or a pan and gently slide the lentil cake pieces in batches and fry from both sides till golden. Collect the fried pieces on a kitchen towel to soak excess oil.
Second stepis to make the tomato base curry without using Onion and Garlic. For that first In the same oil fry potato cubes till golden in color and collect them aside. Now temper the oil with some cumin seeds, bay leaf, cardamom and cinnamon stick. Add ginger paste and green chilies and fry till raw smell goes off. Now add in the tomato puree and fry till oil starts leaving the sides. Meanwhile in a bowl mix curd with coriander powder, red chili powder, cumin powder, garam masala powder and turmeric powder (optional). Add the curd mix in the wok and stir nicely. Cook for 5-6 mins in low flames. You can adjust oil from sides if required. Now add fried potatoes and mix well. Adjust salt as needed and slowly add water to make curry. Let the curry come to a boil and then simmer the flames and cook for another 5 mins till potatoes are tender. Gently add the fried dhokar/ lentil cake pieces into the curry, sprinkle sugar and turn of the gas. You can garnish the curry with some freshly chopped coriander and serve with luchi or hot rice.
Hello friends, HAPPY INDEPENDENCE DAY to all of you celebrating in the country and all across the globe. Coming back to the celebration, so we celebrated the holiday by inviting few of my cousins for dinner. It’s always a pleasure to have a family supper and specially when you family demands you to make couple of your bet recipes. That’s what happened last night as well. I was specially asked by my family to make one of my all time favorite recipe that come straight from the Bengali cuisine and is also one of the very popular and most loved Mutton preparation by the Bengalis. KOSHA MANGSHO aka BENGALI MUTTON KASHA is one hell of a recipe that you will always want to make whenever there is an occasion. Fresh goat meat cooked with potatoes in a rich ginger garlic gravy along with some tomatoes and curd in mustard oil is a recipe to keep. Particularly enjoyed with Luchi or Bengali style pulao, Kosha Mangsho is served to the royals in all special occasions.
To make Kosha mangsho firstly wash mutton in clean running water and keep aside. Then heat oil in a wok and fry potatoes till golden. Collect them aside. Now add dry red chilies, bay leaf, cinnamon stick and cloves in the oil. Add minced onion and fry till raw smell goes off. Now add in the ginger paste and the garlic paste and fry till brown in color and oil starts oozing. Add in the mutton pieces long with some turmeric powder and salt. Mix all and cook on high flames till all the moisture from the mutton evaporates. Meanwhile take curd in a bowl and add red chili powder, garam masala powder, black pepper powder. Mix well and keep aside. When the mutton is dry add chopped tomatoes and curd mix. Combine and cook on high flame for a minute. Simmer the gas flames, close the lid and let the mutton cook for 30 mins till the color changes and oil starts leaving the sides. Check salt and once the masala is ready, add around 1/2 a cup of warm water to make a thick gravy. Put the gas flame back on high and wait for the gravy to come to a boil. Close the lid again and simmer the gas and let the mutton cook till it’s tender. This might take 20-30 mins again depending on the quality of the meat so keep checking in intervals. Once the mutton is done, add fried potatoes and cook for another 5-6 mins till the potatoes are done. Sprinkle sugar, add chopped coriander and serve hot with luchi or rice.
Palak Paneer is one the most popular dishes in North India, a vegetarian dish rich in Iron and Protein. Palak paneer comes with the goodness of spinach and cottage cheese and is considered to be one of the finest paneer dishes in India.
Today i’m sharing my fool proof recipe that is certainly a show stopper in my house. The recipe is adapted from my mother and is now going to you. So do try out this creamy luscious Palak Paneer and share your thoughts on it with me in comments below.
To make creamy palak paneer you need to boil water in a pan and add 2 tbsp of milk in it. Adding milk cuts the sourness of spinach and gives a sweet texture. Blanch spinach leaves for 5-8 mins. Turn off the gas, strain and collect the blanched spinach in a bowl and let it cool. Now grind the blanched spinach to make a fine puree. Collect and keep aside. Heat oil in a pan and fry paneer cubes till light golden in color. Collect them all in a bowl and keep aside. In the same oil add bay leaf and cinnamon and just after 2-3 seconds add chopped onions and saute them till they sweat. Add ginger and garlic paste along with some chopped green chilies and fry till the raw smell goes off. Now add finely chopped tomatoes along with coriander powder, red chili powder and garam masala powder. Fry them all nicely till oil starts leaving the sides. Once the masala is nicely done and leaves a good aroma, add in the spinach puree and stir nicely so that everything incorporates well. You can add little water in the curry if you find it too thick, but eventually the spinach will thicken and take a creamy texture. Adjust salt and let the curry get a boil for 5 mins, simmer the gas and let it cook for another couple of minutes. Add in the fried paneer cubes and mix nicely.Turn off the gas and garnish the palak paneer with a swirl of fresh cream and serve hot with naan or chapati.
Pilaf or Pulao is the best on pot meal that is not just filling but can also be made with variations as per liking. We often make pulao at home specially when there are sudden guests at home, pulao works as a savior. Make it with long grain Basmati rice or even your regular everyday rice , pulao brings out some real richness to your regular meal spread. Tam it with any of your favorite curry or jut enjoy it with raita and salad. And if you are a weight watcher like me then go for some Brown Rice Pulao. Well it’s a myth that brown rice takes time to cook and equally takes time to digest. Dawat Long Grain Brown Rice cooks really fast and is easy to digest too. I have adapted Brown rice in my daily meal and trust me it’s worth all the pain. Just soak the rice in ample amount of water almost an hour before cooking and see the magic. You not just get a healthy pot of goodness but some real long grain , non sticky pilaf as well.
Today i’m sharing the most easy recipe of Brown rice veg pulao that is made in pressure cooker and gets ready in no time. Pair it with some nice thick onion raita and enjoy your guilt free meal. Check out the recipe below and do share your feedback with me in comments. Would love to hear your variations too.
To make Brown Rice Pilaf take a broad faced pressure cooker (preferably non stick) and heat oil in it. Add whole spices and wait till they crackle. Now add sliced onions and saute till they sweat. Add ginger garlic paste and saute till brown and the raw smell goes off. Now add the vegetables and green chilies and fry them nicely for 7-8 minutes on high to medium flames. Meanwhile drain out the excess water from the soaked brown rice and one the vegetables are fried add the soaked rice into it. Now add coriander powder and curd in the rice and fry them all till the moisture from the rice evaporates and the rice looks crisp and fried. Add salt as needed and warm water till the surface of the rice. Dip your index finger, the water level should be 1 inch from the surface of the rice. Close the lid and cook till two whistles and turn off the flames. Let the pressure from the cooker release completely, and now open the lid carefully and add some ghee on top of the rice along with fresh chopped coriander. Wait for 5 mins till the steam gets off a little more and then serve the brown rice pilaf hot along with your favorite curry/raita/salad.
Badami Mutton Kofta is Spicy, Flavorful, Aromatic Mutton Koftas dunked in a creamy Almond Curry, just to make your weekend dinner more special and lavish. Ideal party menu to impress your special guests on special occasions. So with the festivities arriving, make this spectacular Badama Mutton Koftas and make your celebrations more exciting with a royal feast.
I have used minced mutton to make these koftas as it’s easy to grind. But you can always use mutton pieces without bones. Sharing the detailed recipe below , try it, share it and let me know your experience in comments below.
Ingredients Needed For Mutton Kofta :
- 700 grams Minced Mutton or Boneless Mutton
- 3/4 cup Dry roasted Gram Flour Roasted Chana Powder
- 1 medium onion fine chopped
- 2 Green Chilies fine chopped
- 1.5 tsp Ginger Paste
- 1.5 tsp Garlic Paste
- 2 tbsp Chopped Coriander fine chopped
- 2 tbsp mint leaves fine chopped
- 1 tsp Garam Masala Powder
- 1 tsp Red Chili Powder
- salt to taste
Ingredients Needed For Badami Curry :
- 4 large Onions thin sliced
- 2-3 tbsp Ginger Paste
- 2-3 tbsp Garlic Paste
- 5-6 Green Chilies slit
- 1 cup Almonds blanched
- 2 tbsp Dry Coconut/ Khopra grated
- 1 cup Thick Curd whisked
- 3/4 cup Oil adjustble
- 2-3 tbsp Coriander Powder
- 2 tbsp Red Chili Powder
- 1 tsp Garam Masala Powder
- 5-6 Fresh Mint leaves chopped
- 2 sprig coriander chopped
- salt to taste
Whole Spice :
- 2 Bay Leaf
- 2 Big Cardamom
- 4 Green Cardamom
- 2 inch Cinnamon Stick
- 5 Cloves
- 5 black pepper
- 1 tsp mace crushed
- 1 tsp Caraway seeds/ Shahi jeera
How to make Mutton Kofta :
Wash mutton mince nicely under running water. Strain and keep aside till dry. Take a grinder jar with sharp blades and add mutton mince in it along with ginger garlic paste, mint leaves, coriander and grin to make a thick smooth and stick paste. Collect in a bowl and add rest of the other ingredients along with roasted chana powder and mix well nicely till everything incorporates well and makes a dough. Slightly wet your hands and pinch a lemon sized portion from the dough and roll to make a smooth ball. Make more kofta balls out of the remaining dough and collect them all in a plate and keep aside. Heat around 1/2 cup oil in a non stick wok and when the oil is hot carefully slide in the kofta balls (4-5 at a time) and gry till golden brown from all sides. Collect the fried koftas on a kitchen napkin lined tray so that it soaks excess oil.
How to make Almond Curry :
In the same wok, add some more oil and heat nicely. Add sliced onions and fry them till golden in color and collect in a bowl. Once the fried onions are cool, grind to make a fine paste and keep aside. In the remaining oil, add whole spices and wait till they crackle up. Now add ginger garlic paste, green chilies and fry till golden. Add coriander powder, red chili powder, garam masala powder, khopra, almond paste and fry till oil starts leaving from the sides. Now add fried onion paste and whisked curd, stir well to incorporate everything and fry for another 10 minutes on low flame. Add water to the curry as needed and adjust salt as per your taste. Bring it to boil and then carefully drop in the fried koftas and let it cook for 20 mins in low flames with lid closed. Once the koftas are cooked well, add in a tea spoon of ghee for aroma and turn off the gas. Add some fresh chopped mint and coriander and garnish with some sliced almonds. Serve hot with Roomali Roti or Rice.
Among few prestigious projects i am working for, SPRIG gourmet happens to be one. SPRIG is one of the very popular suppliers who present you and array of gourmet ingredients that will be a pride of your kitchen. As they say the love for food is the combination of good looks, great taste and unbeatable flavor ; but a meal prepared with the right ingredients, with love, is a celebration. SPRIG is a brand that scours the world to get the finest gourmet ingredients into kitchens of people who pride themselves in preparing good food. SPRIGmakes its debut just when a shrinking world expands people’s appetite for global cuisine. It’s not just chefs but even homemakers are serving up Chinese, Thai, Malay, Mexican, British, Italian and a host of other cuisine. But specialty food also needs special ingredients, that are not readily available. SPRIG sits proudly on gourmet shelves in premium packaging from all over the world. Elegant handmade Italian glass bottles, tiny little Spriggle jars, premium aluminium tubes with a silky smooth finish, give you a hint of the exquisite products inside. So, the next time you’re looking for the finest vanilla beans from Madagascar or the world’s finest black pepper grown closer home in Tellicherry, just look up SPRIG and amaze yourself with our beautiful collection from across the world.
SPRIG has introduced All Natural Extracts (Food and Beverage Colours)
Marigold Yellow , Spinach Green , Paprika Orange – All Natural Color Extracts : These extracts are entirely from edible pigments, naturally occurring in fruits, flowers, leaves and roots and are hence rich in active super-nutrients like bioflavonoids, polyphenols and other antioxidants, making them not only a visual treat but also a wholesome addition to every family’s diet. You can get creative with these fresh colors to liven up your marinades, salad dressings, sauces, icing, desserts, milkshakes and ice-creams. In fact, our food colors can even make you those picture postcard cocktails that you only see in fancy recipe books. In sum, good food never looked better.
Usage: Unscrew cap and squeeze bottle adding color drop by drop to obtain desired shade. Stir well. You may blend colors to obtain additional colors. As a thumb rule, one drop will be good to color about one cup of milk. (1-2% in a solution). It’s best to add colors just before use. Natural colors are sensitive to heat, light and food with high levels of acidity.
Storage: To help maintain color intensity, refrigerate after opening. Store away from direct heat and direct sunlight.
Ask any chef, and he’d say – we first eat with our eyes. And colors play a very significant role in this visual feasting. Bright yellow hues, fresh greens and passionate reds, all conspire to get our taste buds rolling into action! But, one apprehension we all have with food colors are their synthetic contents. That’s precisely why we at SPRIG have discovered All Natural Extracts – Food and Beverage Colors. Add SPRIG Spinach Green to your homemade creations to bring out a beautiful fresh green hue in your food, this vividly stunning color is all natural and is extracted from spinach leaves. Paprika Orange bring out a beautiful red-orange hue in your food and this vividly stunning color is all natural and is extracted from sweet paprika and Marigold Yellow bring out a beautiful bright yellow hue in your food which is all natural and is extracted from marigold petals.
Today i made Tri Color Zarda Pulav using SPRIG All Natural Food Colors, as i was asked to prepare a dessert that signifies Muslim culture, food and festivities. Zarda Pulao is Basmati rice cooked in sugar syrup with mild spices and dry fruits or nuts as a topping. Zarda Pulao is most commonly made during Eid or Ramadan celebrations and it goes along best with Dum Biryani. Using this all natural food color extracted from natural ingredients, make your food look more appealing visually and surprise your guests, friends and family with your culinary skills. You can serve this tri color zarda pulao in a bowl or even layer it as a parfait.
Sharing the recipe below, try making at home and do share your feedback with me.
Zarda is a typical sweet rice dessert from Mughal cuisine, that is often made in Muslim homes specially when there is Biryani in the menu. Tri colored sweet rice loaded with lots of fried nuts and dry fruits is a delightful dessert.
500 gms Basmati Rice Long Grain or any ordinary rice
SPRIG All Natural Color Extract : Spinach Green, Paprika Orange, Marigold Yellow
3/4 cup Sugar
1/2 inch Cinnamon
1 Bay leaf
2 – 3 tbsp Ghee
2 tbsp Raisins
1 tbsp Chironji
1 tbsp Pistachios
2 tbsp Coconut Grated Dry
1 pinch Saffron
Wash rise in running water till water appears clear. Soak the rice for 40-45 mins before cooking. Heat water in a large vessel, the water measurement should be double the rice. Once the water starts heating , add soaked rice along with green cardamom, cloves, cinnamon and bay leaf. When the rice starts cooking add 1 tsp of ghee and saffron and cook the rice till 90% done. Turn off the gas and pass the rice through a colander to drain water. Collect the rice and spread on a wide tray so that they don’t stick to each other. Meanwhile fry the dry fruits in ghee, keep aside. Heat 1 cup water in a wok and once it starts boiling add sugar and boil til sugar melts and starts to thicken slightly. Simmer the gas and add the cooked rice in the syrup and mix gently. Let the rice cook in medium to high flame till everything starts drying up. Add ghee and mix well, this will avoid the stickiness. Once the rice is done turn off the gas and divide it into three equal parts and in each part add 2-3 drops of SPRIG All Natural Color Extract, Spinach green, Marigold Yellow and Paprika Red. Mix the colored rice individually in separate bowls till the color spreads evenly. Add the fried nuts and raisins in the rice and give a quick toss. Garnish with some grated coconut and slivered Almonds. Serve warm!
Shikampuri Kebab is a wonderful appetizer cum side dish that enhances your dinner experience and make you crave more. Shikampuri Kebab can be made with meat, poultry or even with vegetables. The most important technique that makes Shikampuri different from Shammi Kebab is it’s stuffing. Yes, the Shikampuri kebab is stuffed with malai and hung curd and is more moist and melt in mouth as compared to shammi kebab which is a little more fibrous. An ideal party snack option, or even a great starter to your brunch party. Shikampuri Kebab is a must in my home, specially during Ramadan. I mostly make them with goat meat but this time i tried out my hands on chicken and trust me it tastes delicious. Its aromatic, moist and absolutely melt in mouth with a flavorful cream stuffing in the center that oozes out with every bite. Hyderabadi Shikampuri Kebabs taste best when served with fresh mint & coriander chutney.
Ok so now that we are done with Kebab explanation, it’s time to share an awesome news with all my readers. Feedspot is a community website that list out top 100 blogs and websites in India in various categories. These blogs are ranked based on following criteria
- Google reputation and Google search ranking
- Influence and popularity on Facebook, twitter and other social media sites
- Quality and consistency of posts.
- Feedspot’s editorial team and expert review
This year Feedspot came out with their Top 100 Indian Food Blogs and yes, your’s truly is listed among some very famous food blogs and websites. So it’s time for a happy dance as i feel proud to share the space with some of India’s most amazing food websites, blogs and chefs. I would like to take this opportunity to thank all my readers, followers, well wishers and last but not the least, my family without whom i wouldn’t have reached this milestone in my blogging career. Cheers to all (Y)
Coming back to the Hyderabadi Shikampuri Kebabs, let us take a quick look on the ingredients required…
For Filling we need :
- 2 onions, finely chopped
- 4 green chilies, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 4-5 mint leaves, finely chopped
- hung curd
For Kebab we need :
- 500 gm chicken, boneless or breast pieces cut into small pieces
- 1/2 cup chana dal / bengal gram, soaked for 30 minutes
- 1.5 tsp red chili powder
- 1 tsp turmeric powder
- 2 tbsp ginger – garlic, fine chopped
- 2 green cardamom pods
- 1 inch cinnamon stick
- 4 cloves
- 4-5 black pepper
- 1 tsp shahi jeera / caraway seeds
- Salt to taste
- 1 egg, beaten
- oil for shallow frying
- Heat 1-2 cups of water in a pan and add chicken pieces, chana dal, crushed cardamom, cinnamon stick, cloves, black pepper, shahi jeera, salt, red chili powder, turmeric powder, chopped ginger and garlic.
- Cover the lid and cook till the chicken is done and the dal is soft.
- Allow to cool and grind it to make a fine paste.
- Add egg and mix well and keep aside.
- Meanwhile take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili and coriander powder.
- Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc.
- Place a small filling of the hung curd and cover up the filling.
- Cover from all sides nicely and again flatten it to shape a disc.
- Shallow fry in hot oil till golden brown on medium heat.
- Transfer the kebabs on a kitchen napkin to soak excess oil and serve hot with coriander & mint chutney.
……Ramadan is almost here and it’s time to get into the kitchen in full swing and make all the delicious food and goodies for your family and friends. Hence gearing up from today and starting the weekend and also welcoming Ramadan with spicy Kheema Kaleji. It’s mutton mince cooked with liver chunks that makes an amazing side dish with chapatis and rice. Kheema happens to be the most loved mutton delicacy in my house and we also have it in Sehri during Ramadan. It’s tasty, easy to cook and delicious of course. The recipe here comes from my family, my Grand Mom use to cook Kheema kalegi this way, where as i personally cook a dry version with khada masala. Kheema Kaleji is a quintessential combination that tastes heaven when combined together.
So it’s Friday and we have a long weekend coming ahead, so i have cooked plenty of Kheema Kaleji and few more stuffs and decked up my fridge, so that i can enjoy my weekend and do all other Ramadan preparations in full swing. Here’s a quick recipe details for you followed by the index as well.
Wash and rinse kheema and kaleji together under running water and keep aside. Heat oil in wok and add whole spices and let then splutter. Now add chopped onions and saute till golden. Add minced ginger and garlic and fry till raw smell goes off. Take curd in a bowl and whisk to break lumps and keep aside. When the ginger garlic and onion mix is golden, add washed kheema and kaleji together and mix well. Keep the flames high and fry till the moisture evaporates and kheema looks pale in color. Add in the whisked curd and mix nicely till curd starts leaving water. Add some turmeric powder and salt and give a quick stir. Lower the flames and close the lid of the wok, let the kheema cook and this may take 20-25 mins or even more. Do not add any extra water as the curd water is enough to cook the mutton mince and liver. While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish. Once the kheema and kaleji starts to soften, add red chili powder, coriander powder and fry in high flames till the water is absorbed and oil starts leaving the sides. Adjust oil and salt if required and fry till the kheema kaleji is completely done. Drizzle some lemon juice all over and turn off the gas. Garnish with some freshly chopped coriander and serve hot with chapatis and rice.