Mughlai food which refers to food produced in the kitchens of Royals of the Mughal Empire. It is strong influenced by Turkish and Persian cuisines. The cooking methodologies followed in Mughlai cuisine pertains to ... More »
Mughlai Malai Kofta simply yummy in taste. Mughlai Malai Kofta gets it taste from potatoes mixed with corn flour and paneer. Mughlai Malai Kofta is adored by vegetarian food
Mughlai Parantha is easy to make parantha recipe. Mughlai Parantha gets its taste from paneer mixed with eggs stuffing. Mughlai Parantha is loved by vegetarian food lovers.
Make a paste of the tomatoes, green chillies and ginger with a little water. Boil the Paneer Cubes in boiling water for 15 seconds. Drain and keep aside. Heat ghee in a Kadhai and then add cumin seeds to it. Next add Cardamom then add the tomato paste to it. ..
Are you looking for simple way to make Mughlai Chicken? This recipe is perfect for you. This is a traditional recipe from Mughlai Cuisine. Mughlai Chicken is the most delicious non-vegetarian Indian dish . It is included as a main dish in Indian lunch and ..
1. Sift flour; Add salt. Prepare a soft dough with water. Knead well. Set aside covered for one hour.
2. Divide into 8 portions. Form into balls and set aside for another 15 minutes.
3. Roll each into a round 17.5 cm. (7") in diameter. Smear over melted ..
Heat the oil in a large saucepan and saute the onions until they are soft but not brown.
Add spices, vegetables, nuts and stock and season to taste.
Bring to the boil, cover and simmer for 1/5 minutes or until the vegetables are tender.
Using a slotted spoon, ..
1. Wash, clean and cut the mutton into small pieces.
2. Peel and slice the onions, coriander leaves and mint.
3. Peel ginger and garlic.
4. Grind ginger, red chillies, garlic and nuts into a fine paste.
5. Heat fat. Fry onions till golden brown and crisp. ..
1. Place the yogurt, tomato puree, chilli powder, cumin, ground coriander, salt, lemon juice, fresh coriander and corn oil in a large mixing bowl and blend with a whisk. Add the chicken cubes, cover and leave to marinate at room temperature for about 1 ..
Rub ground spices on chicken and leave to marinate for half an hour.
Heat fat in a pan and fry onions with whole spices till brown.
Add one cup water and simmer till onions are mushy and water has evaporated.
Add chicken and continue to saute till brown, ..
Wash and skin the chicken.
Cut into 8 serving pieces.
Combine the garlic, ginger and turmeric and rub this mixture over the chicken pieces.
Add the saffron to the hot milk and leave to soak for 10 minutes.
Meanwhile, heat the ghee or oil in a large flameproof ..
Trim excess fat from lamb, cut into 5 cm pieces, marinate in mixture of vinegar, 2 tsp salt.
Leave in refrigerator for 2 hours.
Heat oil in pan, add cloves, cinnamon, cardamom, when cloves pop, add onion, saute until transparent.
Add ginger, garlic, saute ..
Wash urad and rajma and cook in boiling water till tender or cook in pressure cooker till tender.
Add salt, turmeric, ginger, green chillies and bay leaf to urad mixture.
Also add some warm water if necessary.
Simmer for 15 minutes.
Beat curds.
Add curds and ..
Mughlai Raan has a delicious taste. Mughlai Raan gets its taste from lamb leg mixed with yoghurt and flavored with spices. Mughlai Raan is inspired by many food joints around the
Mughlai Navratan Korma has a luscious taste. Mughlai Navratan Korma gets its taste from vegetable mixed with nuts and flavored with spices. Mughlai Navratan Korma is loved by vegetarian food
Boil the well washed rice in rapidly boiling water with the spices.
When the rice is nearly done, drain and dry in colander.
Return to the pot and add 2 tblspn, milk and steam for 10 minutes on low heat.
Heat oil and fry sultanas or prunes until they start to ..
1. Sift flour, salt and baking powder together.
2. Rub in ghee.
3. Gradually add water to make a stiff dough and knead well.
4. Make balls.
5. Roll out, coat with ghee.
6. Roll into a swiss roll and roll out.
7. Once again spread a little more ghee and again ..
Stir in 1 (16 ounce) can whole, undrained tomatoes and 1/2 cup chicken stock.
Add 4 skinned chicken breasts and bring to boil.
Then reduce heat and simmer 10
1. Cut paneer into rectangular pieces of about 1/2" thickness.
2. Heat oil and deep fry the paneer to a light colour. Keep aside.
3. Soak khus-khus in 2-3 tbsp water for 15 minutes.
4. Heat 4 tbsp oil and fry onions till they turn golden brown.
5. Remove from ..
