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.
Indians have a respectful love for condiments, be it pickle or chutney. We Indians have an emotional attachemnet with our chutneys and achars. One such ever green chutney is the CORIANDER/MINT CHUTNEY aka GREEN CHUTNEY . This amazingly magic chutney is served with snacks in most part of the country. From road side stalls to the posh restaurants this green chutney is definitely a show stopper by all means. An easy recipe made with handful of ingredients that can be easily found in your pantry. Check out the recipe and you can thank me later ha ha ha!
To make this delicious tangy green chutney, wash coriander, mint, green chili and tomato nicely. Chop them roughly and collect all in a grinder jar along with garlic and cumin (except salt and lemon juice.) Add very little water in the beginning and grind to make a fine paste. Empty the mix in a bowl and now you can add more water if you want your chutney to be thin and runny. Though i’ll advise you to keep it in a thick consistency. Add salt as per your taste and drizzle lemon juice. You can add more lemon juice if your chutney has came out to be too hot. You can now directly serve the chutney with your favorite snack or can even zip lock it and freeze it in the freezer for future use.
I have mentioned few pointers on how to use this green chutney below.
Everyone is life has their very own comfort food. Food that’s easy to make, easy to eat, easy to digest and equally delicious and filling. In India different people have different comfort food that definitely relates to their region and food culture. I am a born North Indian hence my food habits are most of the time inclined towards North Indian food. Though regions never effect a foodie’s palate but still there are a couple of foods that comforts me even on my most lazy days. Today i’m bring you one of my favorite versions of Kadhi, that is Munga or Drumstick Kadhi. The aroma and the flavor of this kadhi is worth making it over and over again. Do you know what kadhi is?
Kadhi , an Indian dish which consists of a thick gravy based on chickpea flour, and contains onion fritters called pakodas, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. An interesting fact shared by wikipedia is that in Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In PunjabKadhi is a simple, quick winter meal. Made from Besan (also known as chickpea flour or Gram Flour) to thicken the consistency, and adding pakoras, it is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour yoghurt is not added, just full fat buttermilk, or unsweetened yoghurt. Bishnoi and Bagri tribe usually make kadhi in evening every day.
To make Munga Ki Kadhi Take a large wok and add curd, besan, turmeric, salt and slit green chilies. Stir vigorously to make a lump free, fine paste. Add water to make till it comes till you get pouring consistency. Switch on the gas and place the wok on it and let the kadhi boil. Once the kadhi starts boiling add munga/ drumstick pieces and let the kadhi cook in low flames till it’s desirably thick. Meanwhile heat oil in a pan and prepare the tempering by adding the below mentioned ingredients. Add tempering to the prepared kadhi and turn off the gas. Garnish with freshly chopped coriander and your munga ki kadhi is ready to be served with plain hot rice.
An oval shaped crispy savory snack from Rajasthan, typically served with hot garlic and coriander chutney. Methi Mathri is your ideal travel partner and also save you from your midnight hunger panks. Though it’s a deep fried version but you can anyday try air frying or baking them to give a healthier twist. Methi Mathri is commonly shaped round or cut into diamond shape but in few parts of Rajasthan it typically shaped oval. Easy to store with a long shelf life, this Methi Mathri recipe is definitely a keeper. Check out the recipe below and share your thoughts in comments.
To make this khasta methi mathri take large bowl and add maida, chawal atta, sooji, salt, turmeric, oil and kasuri methi. Mix with hand or spoon to combine. Now slowly add luke warm water and knead to make a firm dough. Make sure the dough should be tight.Pinch marble size portions from the dough and roll them length wise to shape them oval. Take a fork and prick on them to make marks so that the mathri doesn’t swell up while frying. In a wok heat oil for deep frying. Once the oil is hot carefully slide the shaped mathri into the wok and fry till golden in low flames. If you wok is small then fry in small batches. Collect them on an absorbent paper so that the excess oil is absorbed. Serve with your favorite chutney as a tea time snack. Later store in an air tight jar to avoid getting moisture into it. You can pack these mathris in your child’s tiffin or can also carry them along during travelling. The shelf life of Methi Mathri is more than a month hence it’s an ideal snack for Diwali that stays long even after the festival and can be served to the guests later during their visit.
South Indian cuisine is the fastest spreading/adapted cuisine all over the world. And those who have been following me from some time must be aware of my love for South Indian food. You can call me an epitome of south Indian food lover. Today I’m sharing one of my most favorite sides that is specially served during Onam and has a significant place in Onam Sadhya. Pineapple Pachadi, soft pineapple chunks cooked with yogurt and flavored with South Indian spices is a quintessential side dish from Kerala. Check out the amazing recipe and yes I’ve tried to keep it as simple I could because recipe shouldn’t sound too elaborate as I want all my readers to get some easy delectable recipes. So next time when you want to make some fruity side dish to impress your family and guests, try making this flavorful Pineapple Pachadi and thank me later 😂 Don’t forget to share your experience with me in comments below and I would love to see some more variations from your end.
To make this absolutely mouth watering Pineapple Pachadi all you need to do is In a grinder add coconut, green chili, cumin and mustard seeds. Grind to make a fine paste and keep aside. Heat a non stick pan and add pineapple chunks along with sugar or jaggery. Stir and saute for a minute. Add water, stir again and close lid to cook till pineapple softens. Now add turmeric powder, mix well and turn off the flames. Whisk the curd or yogurt to break lumps. Keep it thick, do not add water. Pour in the whisked yogurt to the cooked pineapple and combine. Add salt to taste and keep aside. Now heat oil in another pan and temper with mustard seeds, curry leaves and broken red chili. When the tempering begins to crackle, turn off the gas flames and pour on the pineapple yogurt mix. Your Pineapple Pachadi is ready to serve.
With the onset of festivals we get to see a wide range of food that comes as offerings from various parts of India. Ganesh Chaturthi is being celebrated and I’ve been seeing all my South Indian friends coming up with such amazing recipes that is offered to the Lord Ganesh as prasadam. Ammini Kozhukattai is one such delectable dish that is considered to be Lords favorite too. In conversation with one of my blogger friend I got to know about this recipe and tried making my variant by adding some crushed peanuts and coconut too. Check out some more delicious variations as www.masalachili.com
Chocolate Walnut Cake is an ultimate old school recipe that came to me from my mother and now I’ll be passing it all you. The very moist and chocolaty this cake is definitely one of the most decadent dessert of all time. A simple recipe that requires perfection which comes from practice requires handful of ingredients that is easily available in your pantry. So put on your aprons and turn on your oven, bake this spectacular cake and surprise your family with your baking skills too.
In this recipe I have used regular cooking oil instead of butter. You can also replace all purpose flour with wheat flour to make it even healthier.
To make this decadent chocolate walnut cake firsr sift flour, cocoa powder, baking powder and salt together. Add one half of chopped walnuts into the dry flour mix and stir with a fork. Keep aside. Powder sugar in a ginder and combine with oil to make a smooth mix. Add egg one by one and mix together with a hand blender till its light and creamy. Add vanilla extract and mix well. Take the dry flour mix and gradually add into the wet mix. Fold in to make a smooth batter. Add milk and give a quick fold again till everything combines well. Take a 9 inch round or square baking pan and either line it with parchment paper or grease it with oil or butter. If you’re greasing it then sprinkle some plain flour and spread all over. Dust the excess flour from the pan and keep aside. Meanwhile set your oven into baking mode and pre heat at 180°C for 10-12 mins. Take the prepared cake mix and pour it into the pan and spread evenly. Sprinkle the rest of the chopped walnuts on the top. Gently tap the pan on the kitchen counter so that the batter settle down completely and the air bubbles break if any. Place the baking pan on the middle rack of your pre heated oven and bake for 40 mins initially. Check your cake by inserting a tooth pick in the center. If it comes out clean, your cake is done or else bake for another 5-6 mins till the tooth pick comes out clean. Transfer the pan on a wire rack and let your cake cool at room temperature. Cut into pieces and serve warm. Tastes best when teemed up with vanilla ice cream.
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.