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.
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.
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
Biryani is a very complex dish, it requires a eyeballing of ingredients and perfect hands on technique. They say the more complex a Biryani is, the more delicious it tastes! In India we have a huge variety of Biryani that is prepared in both veg and non veg version. The non vegetarians though have more choices as in Fish, prawn, crab, chicken, beef, mutton, pork etc. And technically there is no such authentic recipe for Veg Biryani. Vegtable Biryani eveolved with time looking into the need of Biryani treat for the vegetarians. But i’m glad that the evolution turned out to be equally delicious than a chicken or a mutton biryani.
An equally complex recipe that requires a variety of colorful vegetables cooked exactly the way a non veg Biryani is made. Yakhni goes with semi cooked rice to cook on dum is a rich and flavorful recipe that leaves your guest licking their fingers. Best served with Burani or onion and mint raita along with some onion salad, this Biryani recipe will surely make you a star in your kitchen.
Styled on the beautiful tray and slate board gifted by Better Butter and Madras Prop Store, check out the detailed recipe below and do try making at home and share your feedback with me in comments below.
Wash and soak rice in fresh clean water for 45 mins before cooking. Now take enough water (double the quantity of rice) in a thick bottomed pan and add rice along with 1 stick cinnamon, few black pepper and cloves, salt and 2 tbsp ghee. Cook rice till it’s 80% cooked. Strain water and collect the rice in another flat bottomed tray and keep aside. Heat ghee in a thick bottomed pan or handi and add 2 sliced onions and fry till golden in color. Collect the fried onions in a plate and keep aside. In the remaining ghee add whole spices and wait till they splutter. Make sure they don’t burn. Now add rest 2 sliced onions and fry till they sweat. Add in the ginger and garlic paste along with some slit green chilies and fry till golden in color. Now add in the fresh cut vegetables and mix well to fry. Meanwhile take 1 cup of curd and add coriander powder and red chili powder in it and make a smooth paste. Pour in the prepared curd mix into the vegetables and mix well. The curd will start leaving water from sides so don’t add extra water in the pan to cook the vegetables. Adjust salt as per taste and Fry the vegetables with curd mix on high flames till the ghee starts leaving out from the sides. Once the vegetables are partially cooked, let’s start layering the biryani and keep it on dum. Take a thick bottomed handi or pan in which you want to cook the final biryani. Spread around 2-3 tbsp of fresh curd on the bottom of the pan, This wont stick the rice on the surface. Divide the cooked rice into three portions, and spread the first portion of rice in the bottom of the pan. Now take the left over curd and spread it all over the first layer of rice. Now again spread the second portion of rice evenly and then add the cooked vegetable yakhni on top of the second layer of rice. Lastly spread the third portion of rice all over the yakhni covering it completely. Whisk fresh cream or home made malai in a bowl and spread all over the last layer of rice. Now top the biryani with fried onions, finely chopped mint and coriander and some green chilies. Sprinkle some lemon juice all over (optional) and spread saffron soaked milk on top. Take the wheat flour dough and make a thick ribbon out of it and place it on the rim of the pan/handi and close the lid of the handi pressing it gently such that the dough seals the hand completely from all sides. Place a heavy bowl or “sil batta” on the top of the handi to ensure the aroma is intact. Let the Biryani cook on dum for next 30 mins or till the dough is cooked and gets hard. Now open the lid carefully and mix the biryani from one side. Serve hot with onion and mint raita along with some salad and enjoy!
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.
Spoon Fork And Food is PR friendly and we know the importance of brands and their collaboration that benefits the bloggers in all means. But their are some brands that commercialize not for themselves but for the welfare of the farmers as well from where they source the products. One such amazing organization is EKGAON. Recently my blog collaborated with EKGAON and took a step ahead in contributing a small part for the well being for the farmers. An initiative that costs you reasonable as compared to the retail stores and you get some standardized food product that comes directly from the farmers. Great packaging at low price, EKGAON brings you raw ingredients as well as ready to eat snacks too. My first product from EKGAON out of many was RAGI MILLET which i used to make Sprouted Ragi Cutlets , following the same today i’m going to talk about their Unpolished Urad Dal (Chilke wali Urad Dal) . A 1kg pack that costs only a Rs.219, tax inclusive arrives at your door step in just 2-3 working days. Clean, dust free, zero impurities with a state of art packaging. Every purchase you do, a healthy percentage goes to the farmers too.
Who Is EkGaon ?
EKGAON is leading social enterprise in India that works with a vast range of bio-diverse community-based organic/natural food products using sustainable, equitable and ethical principles. They painstakingly curate our products by exploring, discovering and extracting/growing abundant food variety and thus restoring the forgotten food-diversity through traditional techniques. They use state of the art technology, tools to connect to more then 20,000 farmers and over 20 artisan-producer organisations to bring over 100 premium food products to markets, ensuring quality assurance across the value chain. India’s rich culture and its bio-diversity creates a magic known as Indian food globally. Drawing inspiration from India’s 5000 years old agrarian traditions and its food-diversity, EKGAON has created the ‘One Village One World Network’ across 10,000 villages over 13 years. This network prides itself in respecting and nurturing India’s traditional knowledge, its indigenous wisdom and its spiritual principles that guide food habits across its diverse regions. EKGAON network works across agricultural value chains from production, processing to distribution in order to bring unique products from community-based enterprises. These products include organic produce, desi-pulses, rare-herbs, spices and staples to markets.
So my second product from EKGAON is Unpolished Desi Urad Dal – Split with skin Black Gram You can order your purchase here
Black Gram is most well-known and high nutritional bean. It has its origins in Southern Asia, specifically India where it has been grown for thousands of years. This particular gram belongs to bean family, just like the mung bean species. This is typically referred to as Urad Dal and is consumed by people in nearly every corner of the nation as an essential part of their daily meal. Urad dal is healthier compared to almost every other beans available for sale. It may be consumed daily since it has many incredible qualities that are good for health. Black gram is a healthy pulse since it has high iron content. This can help increase the energy levels within the body and keep you active. This is particularly important for women going through menstruation when they have a greater possibility of iron deficiency. Consuming urad dal frequently helps boost your energy considerably since it creates the body’s iron stores.
Crop Variety : Artisanal
Place of Origin : Mandla, Madhya Pradesh
1 cup urad dal Split With Skin
2 cups water
2 large Tomatoes roughly chopped
1 medium onion roughly chopped
1 tsp Ginger Paste
1 tsp Garlic Paste
4 tbsp Ghee / Clarified Butter
2 Green Chilies chopped
1 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1-2 tsp Coriander Powder
1 tsp Garam Masala Powder
salt to taste
2 Bay Leaf
2 Dry red chilies
1-2 tbsp fresh cream
Fresh Coriander fine chopped
1 tsp Oil/Ghee
1 tsp Mustard/ Cumin Seeds
2 cloves garlic fine chopped
1/2 tsp Hing/ Asafoetida
As i’m using Ekgaon product hence the dal is clean, but if you get the lentil from any other store then make sure you clean it once before you start cooking. So now when you are ready with the day, heat a pan and dry roast the dal till you smell the aroma. Collect the dal and let it cool. Now wash dal in running water and add in pressure cooker along with chopped tomatoes, garlic paste, ginger paste, onion, whole spices and seasoning. Add around 2 cups of water and pressure cook til 4-5 whistles or till the dal is soft and cooked. Let the steam release by itself and then open the lid. Gently stir the dal with a ladle and check salt. Add tempering if you want or else garnish the dal with fresh cream and fine chopped coriander. Add ghee generously and serve hot with roti or rice.
Andhra Style Green Chilli chicken is a dry chicken recipe that is spiced mainly with green chilies and it also appears green in colour. It can be served as a dry snack or a side dish with your fried rice. Green Chilli chicken is a hot and spicy recipe which can be an addition to your south Indian spread also. An easy recipe that requires some basic ingredients and some technique to get the green color, ideal for your brunch or kitty parties. Serve it as a starter or with the main course. Andhra Green Chili Chicken is certainly a show stopper in my house and shall now be in yours as well.
Serve Andhra Style Green Chilli Chicken with Tomato Onion Sambar and Steamed Rice for a weekday dinner.
Mutton Rezala is a popular Bengali non vegetarian dish made with bony mutton pieces marinade in yogurt and curried with cashew and poppy seed paste with Indian spices. An amazingly flavorful and aromatic mutton dish, best enjoyed with paratha or naan. The poppy seed and melon seed paste gives an amazingly creamy and nutty flavour to the curry.
In my home i have grown up eating Mutton Rezala but never got a chance to make one. The dish has now topped the menu of all leading restaurants and hotels. Rustic flavors with an exotic aroma, Mutton Rezala is definitely a show stopper in every dinner parties.
Serve this delicious Mutton Rezala along with Whole Wheat Lachha Paratha and Onion Salad for a weekend meal with your family.