MUGHAL FOODS: March 2010

Mughlai Recipes

	Biryani Badshahi Recipe, Mughlai Biryani
	Keema Matar Recipe, Mughlai Keema Matar
	Meat Durbari Recipe, Mughlai Meat Durbari
	Chicken Pulao Recipe, Mughlai Chicken Pulao
	Murg Kabab Recipe, Mughlai Murg Kabab
	Murg Noorjehani Recipe, Mughlai Murg Noorjehani
	Seekh Kabab Recipe, Mughlai Seekh Kabab
	Shahi Chicken Korma Recipe, Mughlai Shahi Chicken Korma
	Shahi Kaju Aloo Recipe, Mughlai Shahi Kaju Aloo
	Shahi Rogan Josh Recipe, Mughlai Shahi Rogan Josh
	Shahjehani Murg Masala Recipe, Mughlai Shahjehani Murg Masala
	Shami Kabab Recipe, Mughlai Shami Kab

Meat Durbari Recipe, Mughlai Meat Durbari

Ingredients of this recipe:

1 big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree

For paste

1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

Method to make this recipe : meat durbari:

Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil. Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
Remove the pan from the flame and serve hot.

MUGHAL FOODS: KEEMA MATAR RECIPE

KEEMA MATAR RECIPE

Ingredients of this recipe:

500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

Method to make this recipe : keema matar:

Heat ghee and fry asafetida.
Add salt, green chillies, turmeric and coriander powder.
Add cardomoms and garam masala and simmer.
Then add a cup of hot water.
Cover and cook till the water dries and peas and keema are done.
Garnish with coriander leaves.
Serve hot with nan or chapatis.

BIRYANI BADSHAHI RECIPE

Ingredients of this recipe:

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

Method to make this recipe : biryani badshahi:

First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

Mughal Influence on Indian Food, Indian Cuisine

The cuisine of India is as vast as its people. Each and every ethnic group has its own distinctive food preferences along with their different culture. India has witnessed several invasions from Arab, Central Asia, the Mughal Empire and Persia in its early days. These invasions had a great influence on Indian cooking.

The Muslims from western Asia brought the Mughlai cuisines to India in the 12th century when Mughal rulers conquered a large portion of India. During the Mughal dynasty, these dishes were prepared for the Mughal Emperors for elegant dining with dry fruits and nuts. The hospitality of sharing of food with others in Mughal courtly society helped India to absorb it as its own while making Indian cuisine to stand apart with pride.

The Mughals brought their rich, aromatic food culture in India and is now an important part of the Indian culinary culture. Quite ideally therefore, apart from giving the greatest architectural monuments, the Mughals have also changed the country`s cooking by merging Middle Eastern cuisine with Indian spices and ingredients to give the most beautiful Mughlai cuisine.

The Mughal influence on Indian food is immense. Mughlai cuisine is one of the most richest, popular and lavish cuisines in the country. These are pretty spicy and have unique fragrance. The cooking method includes lots of milk and cream with exotic spices, nuts and dried fruits to make it rich and spicy. Biryani, Korma, Palau and Pasendi are some of the famous Mughlai cuisine.

The Mughal influence on Indian food supported the evolution of Indian food to a great extent. The Mughlai cuisine full of rich gravies, pilafs and non-vegetarian foods such as kebabs, along with the fruits like apricots, peaches, plums and melons contoured the structure of the Indian food while offering it a distinct dimension. Each of the Muslim rulers offered something or the other to make Indian food the potpourri of spice, taste, tang and flavour. When Babur invaded India he brought his stylish food habits such as grilled meats along with different varieties of fruits and nuts from Central Asia. His son Humayun continued this tradition and also introduced a new tradition of rice-based pilaus and using of fruits and nuts in the meat stews in India. Marriages of Mughal rulers to several Rajput princesses added a new dimension to the Mughal cuisines.

The reigns of Jahangir and Shah Jahan, marked the evolvement of bountiful dishes in Indian cuisine. In the mean time, the Nizams of Hyderabad developed Biryani as their own style of cooking, which is now considered as one of the main dishes in India.

Apart from the introduction of new dishes, the influence of Mughlai cuisine on Indian food also presented the novel idea of using aromatic spices in cooking. Mughlai food is quite spicy. The spices used in this preparation are easily accessible. These dishes are specially preferred in Delhi, Lucknow in the North and Hyderabad in the South. These have the strong influence of Muslim cooking style along with their Muslim names.

The saga of Mughlai dish is still continuing. It still remains as one of the most important part in Indian culinary style. Although, Mughlai cuisines are available in all parts of the country, but Delhi is the best place for this royal cuisine. In this present scenario, the Mughlai influence on Indian food reflects the local cooking styles in it. The cuisines available in Delhi and Lucknow are the combination of Indo-Persian style by the addition of typical North Indian spices like cumin, coriander, cardamom, cinnamon, turmeric and ground chilies; whereas in Hyderabad, curry leaves, hot chilies, mustard seeds, tamarind and coconut milk are added to these cuisines to give them a local flavour.

Due to the flavored sauces and butter based curries in the Mughlai cuisine, they are very much popular among the food lovers. Mughlai food offers tempting and delicious variety of food such as kulfi with rose petals sprinkled on it, hot spicy soup and ginger based roasted meats.

People in India are crazy about Mughlai cuisines. Some of the popular Mughlai dishes are, Aloo Ka Raita, Carrot and Capsicum Raita, Badaam Halwa, Chicken Korma, Chaamp Masala or Lamb Chops Curry, Chole or Chane, Kesar Chawal, Chicken Tikka, Jhinga Malai Curry or Creamy Prawn Curry, Naan a type of Indian Bread, Palak Gosht, Palak Paneer, Seekh Kebabs, Tandoori Chicken Legs or Grilled Chicken Drumsticks and the most favourite dish Biryani.

The Mughals have left a great influence and occupies a strong place in the cuisine of India, especially in the Northern parts of the country.

Mughlai cuisine

The Emperors Table: The Art of Mughal Cuisine

Mughlai cuisine (Urdu: مغلای پکوان) is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab (now partitioned between Pakistan, and India). The cuisine is strongly influenced by Persian, and Turkic cuisines of Central Asia. The cuisine of most Indian restaurants in UK and USA can be termed Mughlai.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.^[1] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.^[2]
The origins of Chicken Tikka Masala are debated, but the flavors of the dish follow in the tradition of Mughlai cuisine.

Dishes

The names of the dishes are quite often Persian, the official language of the Mughal court. Dishes include various kebabs, kofta (meatballs), nihari (a national dish of Pakistan), pulao (a.k.a. pilaf in Central Asia), and biryani. Paneer is used for preparing vegetarian dishes to suit Hindu dietary requirements.
Other dishes include: