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.
Post Eid Celebrations are still on. With plenty of mutton left in my freezer, I’m just looking out for different recipes that can be made at home to please my family and guests. Today on my list is Mutton Khada Masala. Khada Masala in hindi means whole spices. In this ancient recipe, Mutton is marinaded in Yogurt and then cooked with whole ginger garlic and sliced onions along with handpicked whole spices. This recipe sounds easy but takes a lot of time to cook, though there are many short cuts these days like pressure cooking etc but believe me that fails to give the authentic taste that you’ve been looking for. Check out the recipe below and whenever you make it don’t forget to drop a feedback below in comments. I’d love to hear from you…as always! 😊
To make Mutton Khada Masala first wash mutton nicely and marinade with curd, coriander powder, red chilli powder, turmeric and salt. Add 2 tbsp mustard oil and mix well. Cling wrap the bowl tightly and refrigerate for around 3-4 hours. To make mutton khada masala, heat mustard oil in a thick bottomed pan and temper it with whole spices mentioned above. Add whole ginger slices and garlic cloves in hot oil and fry till golden. Now add sliced onions and mix well. Cook till onion starts sweating and raw smell goes off. Take the marinaded mutton and add into the wok along with some green chilies. Mix well and cook on high flames till the water from curd dries up and oil starts leaving the sides. If you see less oil them you can add some from the sides and mix well. The entire process is a bit time taking and gradually you will find nice bhuna mutton. Adjust salt as needed and add ltitle Luke warm water into the wok to make a thick gravy. By now mutton should be semi cooked. If not, then you may add 3-4 big cubes of raw papaya. This will help mutton cook faster. Mix the masala with the mutton nicely and close the lid. Let it cook for another 20-30 mins or more till the mutton is tender. Mutton Khada Masala is slightly thick in texture so adjust accordingly. Turn off the gas and garnish with fresh coriander and some chopped green chilies. Serve hot with Roomali roti or rice along with your favorite Raita.
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.
If you have visited North India you will find this amazing breakfast on street sides that serves you one bowl of potato curry which is a bit tangy along with hot and fluffy deep fried puri (Indian bread). Today i’m sharing one of our family’s favorite breakfast which we often enjoy on weekends. When it;s khatte aloo on the menu the puris have to be countless. Puri bhaji is one its own special kind of breakfast found all across India but this particular presssure cooker recipe is simple mouth watering and absolutely delicious. Sharing the recipe below, do try making at home and share your thoughts on it, would love to know your views and also share your favorite breakfast recipe at home. The most interesting combo shall be made by me and shared on my blog as well.
To make this easy pressure cooked khatte aloo ki sabzi all you need to do is : Heat oil in a pressure cooker and add red chilies, cumin seeds, asafoetida and curry leaves and wait till they crackle up. Immediately add fine chopped onions and saute till golden in color. Now add ginger garlic paste along with some chopped green chilies and fry till raw smell goes off. Add in chopped tomatoes along with turmeric powder, red chili powder, coriander powder, garam masala and amchur. Fry till oil starts leaving sides. Keep adding little water to avoid masala getting burnt. Once the masala is done, add in the chopped potatoes and mix well till everything incorporates well. Fry again for a couple of minutes and then season with salt as per taste. Add around 1-2 cups of water, stir well and close the lid of the cooker. Pressure cook only till two whistles and turn off the gas. Once the pressure is release from the cooker, carefully open the lid and stir the potato curry. If you find the curry to be too thin then again turn on the gas and cook on high flame till it reach the required consistency. Transfer the curry into a bowl and garnish with fresh chopped coriander. Your kahtte aloo is good to go with hot and fluffy puris.
Amritsari Chole is one of the finest Chick Pea recipe that comes from Punjabi Cuisine, specially from the Holy City of Amritsar. Boiled while chickpea is slow cooked and simmered with onion and tomatoes along with some handpicked spices that makes it a delectable curry served with soft and fluffy kulchas or bhatura. To make Amritsari Chole you first need to wash and soak chole over night or at least 7-8 hours till it rises and doubles. Add chole in a cooker along with salt, bay leaf, big cardamom, cinnamon stick and tea bags. Close the lid and pressure cook it till the chole softens. Collect the cooked chole in a bowl along with whole spices, discard the tea bags and keep aside. Heat oil in a wok and add chopped onions and green chilies, saute till the onions sweat and turns pink in color. Now add ginger garlic paste and fry till raw smell does off. Add in chopped tomatoes and saute till they ate mushy. Now add coriander powder, red chili powder, turmeric (optional), amchur powder and anardana powder and fry till oil starts leaving the sides. Now add cooked chole along with the water and mix well. Adjust salt again as per taste and let the curry boil. Simmer the gas and close the lid, let the chole cook for another few minutes till it thickens and oil starts oozing out. Sprinkle some garam masala powder and give a quick stir one last time. Turn off the gas and garnish with some fresh chopped coriander. You Amritsari Chole are good to go with Bhature, Kulcha, Puri or may be some plain 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.
A delicious recipe from the Southern part of India with some amazing flavors and aroma. A rustic Egg Roast Masala paired with Appam or Lachcha Paratha is a great combination and a wonderful party recipe as well. A simple recipe with a blast of flavors in your mouth, this Kerala style Egg Roast Masala is a must try for all the egg lovers. Indeed a great accompaniment to your regular chapatis or parathas, also known as Nadan mutta roast. So let’s start the week with this spicy egg recipe and check out the recipe shared below and do give me your feedback or may be your version of Mutta roast that i would love to try next time.
To make this recipe all you have to do is boil eggs, peel and cut into halves or just keep it whole. Heat oil in a pan and add mustard seeds, curry leaves, dry red chili and let them splutter. Now add fine chopped onions and fry till golden in color. Now add ginger and garlic and saute till raw smell goes off. Add coriander powder, kashmiri red chili powdr, turmeric and garam masala powder to the onion mix and fry till oil starts leaving the sides. Now add fine chopped tomatoes and again cook in low heat till the tomatoes are soft and mushy. Add boiled eggs and mix gently, little water and let it cook for another 5-6 mins or till the curry starts to thicken. Season with salt as per taste and cook till required consistency is achieved. Usually the egg roast masala is thick so adjust accordingly. Egg roast masala is ready to serve but before that do not forget to garnish it with some fresh chopped coriander.
Note : You can also add some black pepper powder along with the other spices.
Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to India from Portugal . Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate. Rajma chawal, i.e. Rajma served with both boiled rice, is a popular dish throughout northern India. Source – Wikipedia
The food that comes from the state of Punjab and is now a common favorite of every Indian. Me and my family can survive on Rajma Chawal all life. Believe me, it tastes the best next day. I made Rajma on Saturday for dinner and we had it the other day too. That thick silky gravy with soft and mushy rajma is simply out of this world. So let’s quickly proceed to see how i made this amazing, mouth watering Rajma Curry.
How to make this amazingly delicious Rajma Masala : Soak Rajma overnight in fresh water. Pressure cook them the next day in fresh water till soft and mushy. Do not throw the water as it will be used for cooking the gravy later. Heat oil in a wok and ad bay leaf. Now add ginger garlic paste and finely chopped onions. You can also grind onion coarsely before use. Saute them till golden in color. Now put finely chopped tomatoes or tomato puree. Stir and give a quick fry to all. Add coriander powder, turmeric powder, red chili powder and cumin powder and mix well. Keep stirring to avoid the masala to get burnt. You can add little water from sides if you find the masala sticking the wok. Fry them all well till the raw smell of spices go off and you see the oil leaving from sides. Adjust oil if required. Now add the boiled rajma to the masala and give a quick stir again. Now add garam masala. You may add the same water in which the rajma was boiled to get that authentic flavor. If not, then add fresh water to the wok to make gravy as per your desired consistency. Give a boil to the gravy and then simmer the flames, close the lid and let the rajma cook for another 5-6 mins. Garnish the rajma curry with fresh chopped coriander. Serve Hot with Plain Steamed Rice
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.