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.
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.
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.
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.
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.
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.
One such comfort food is Kadhi Chawal : Kadhi Pakoda with Rice. Kadhi is 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.
So today we talk about Punjabi Kadhi. It’s rich, luscious creamy curry mad with sour curd and besan (gram flour) along with some crunchy onion pakoras. While making pujabi kadhi make sure you use ghee while tempering it, this gives an amazing aroma and flavor to the kadhi. Do not skip adding curry leaves or else you will miss that rustic flavor in your plate. Sharing a quick and easy recipe of Pujabi Kadhi Pakoda. Try making at home and share your feedback with me in comment below.
250 grams Dahi/ Curd
2-3 cups water
4 tbsp Besan Gram Flour
4 Green Chilies
1 sprig curry leaves
1 tsp Haldi/ Turmeric powder
salt to taste
For Tempering :
2-3 tbsp Oil or Ghee
1 tsp Mustard seeds
2 Dry red chilies
1 tsp Hing/ Asafoetida
1 sprig curry leaves
2 pods garlic fine chopped (optional)
1/2 tsp Red Chili Powder
2 big Onions fine chopped or sliced
3/4 cup Besan Gram Flour
1-2 pinch ajwain
1/2 tsp Red Chili Powder
1-2 Green Chili fine chopped
1 tbsp coriander fine chopped
salt to taste
water as needed
Oil for deep frying
Jerk Chicken With Rice And Peas Pilaf Recipe is a Caribbean dish made with roasted chicken on rice pilaf. Chicken is oven roasted with spices. The mildly spiced rice pilaf is made with peas and then the jerk chicken is served placed on top of the rice pilaf, with a dash of lemon juice on top. This recipe is so filling and is a one pot dish to make. Since roasting is done in oven, it is an easy chicken recipe to make.
So next time when you have special guests at home, try this recipe and impress them with your International cooking skills. Ideal for weekend meals , Jerk chicken is a sure win win when it comes to exotic recipe cooking.