Mughlai Paneer (Indian Cottage Cheese In Creamy Gravy)

An exotic mughlai dish made with paneer cooked in a rich cashew, poppy seeds, almond sauce and some spices. Some of the  significant ingredients of mughlai cuisine, as per the experts are the dry fruit, aromatic spices and milk which will give the dish creamy texture of the gravy.

Ingredients :

Paneer - 200 gms
Onion paste - 1/2 cup
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Poppy seeds paste - 2 tbsp
Cashew paste - 1/2 cup
Almond paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Milk - 1/2 cup
cinnamon - 1"
Cloves - 3-4
Cardamom - 4
Bay leaves - 2 nos.
Oil - 2 tbsp

Method :

Cut the paneer small pieces.

Heat 2 tbsp oil in a pan, put the paneer, fry them with little salt for 1 mins in medium flame. Keep aside.

In the same oil add cloves, cardamom, cinnamon, when they are crackled then add  onion paste, fry until golden brown. Then add ginger, garlic paste, cook for 2 mins.

Now add poppy seeds paste, turmeric powder, coriander powder, red chilli powder, sugar and salt, mix well. Fry for few minutes on low heat til the oil separates out.

Add cashew paste, almond paste, paneer, mix well with paneer. Now add 1/2 cup milk. Cover the lid and bring it to boil. 

Garnish it with chopped coriander leaves. Serve hot mughlai paneer with paratha, naan and any indian bread....

Kesari Phirni (Saffron flavors Indian Dessert)

Phirni is a popular North Indian creamy rice based dessert. Its taste best when chilled. The saffron is soaked in milk, sugar, cashew nuts powder, rice flour. I made it kesari phirni, as the saffron makes this dish extra flavourful. 

Ingredients :

Whole milk - 1 litre
Rice flour - 100 gms
Cashew nuts powder - 100 gms
Sugar - 200 gms
salt a pinch
Saffron (Kesar) - 1/2 tsp (dissolves in milk)
Rose water - 4-5 drops
Chopped nuts (almond, raisin) for garnishing

Method :

In a heavy pan, heat milk, bring to slow boil.

Dissolve the rice flour and cashew powder little bit of cold milk, slowly add to hot milk. Continue to cook over low heat. Stirring constantly until the mixture become thick just like a custard.

Now add sugar and a pinch of salt and cook for 2-3 minutes till the sugar is completely dessolves. Add rose water and saffron milk, mix well.

Pour in a bowl and garnish with chopped nuts.

Sending this to Indrani's "Spotlight : Show Your Best Creation " hosted by me, Hasna's "Mummy Ka Magic" event, MJ Delight's "Anniversary Giveaway", Jagruti's "Gain Popularity" event, Viji's "SOUL FOOD SHOW" event, Nivedhanam's "Authentic Indian Sweets" event

Hyderabadi Chicken Dum Biriyani

Hyderabadi Dum Biryani is an Chicken pieces and Basmati rice that is cooked on some spices in dum over slow heat. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all. An amazingly flavorsome biryani recipe For Your Valentine...

Ingredients ~


Chicken (with bone) : 1/2 kg (washed )
Onions : 2 (cut lengthwise), fried crispy
Basmati Rice : 3 cups (washed and soaked for about 20 minutes)
Coriander Leaves : 1/4 cup
Mint Leaves : 1/4 cup
Bay leaves : 5
Cloves : 2
shah jeera : 2 tsp
saffron : 1 tsp
Oil : 1/4 cup
Ghee : 2 tbsp

To Marinade :

Green Chilies : 5-6 (according to your spice level) (finely chopped)
Ginger & garlic Paste : 2 tbsp
Turmeric powder : 1/4 tsp
Coriander Powder : 1 tbsp
Salt : required to taste
Yogurt : 1/2 cup
Shah jeera or Black cumin seeds : 2 tsp
Red chili powder : 2 tsp
Lime juice : 2 tbsp

To Grind :

Coriander Leaves :  1/4 cup (chopped finely)
Mint Leaves :1/2 cup (Chopped Finely )
Whole Black Pepper: 7-8
Bay leaves : 2
Cloves : 3
Cinnamon Sticks : 5-6
Green cardamom : 3

Method ~

Wash and soak the basmati rice for 30 minutes. Wash the cut chicken and drain them and kept it aside. Now marinade the chicken pieces with marinating ingredients.

Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown. Keep aside.

Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder. Make a fine paste 

with all grind ingredients.

Add the ground mixture and let it stir for 15-20 mins.

Boil the water in a heavy bottomed wide vessel and when it comes to a full boil add some oil, shah jeera, cloves (2), cinnamon (1 ”).

When the water comes to full boil add the soaked rice  and just cook the rice in high heat for 5 minutes and check the rice it should be half cooked (make sure it’s only  half cooked, don’t over cook it).

Now carefully drain the rice and keep them aside.

Heat the  same heavy bottomed vessel add some oil, ghee and spread bay leaves then the half marinated chicken at the bottom.

Now add the cooked half rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice. Pour the saffron water on top of it. 

Finally again spread half chicken and half rice top of the chicken. Finally add  saffron mixture.

You can dum cook the biryani by covering the vessel with wheat flour dough.

Now place a flat heavy bottomed non-stick pan on the heat and reduce the heat into medium flame and remove the biryani vessel.

After that  on top of it place the biryani vessel and cook for 40 minutes. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now. Switch off the heat and remove the vessel.

Slowly remove the lid and you will see beautifully cooked dum biryani ready for you.

Serve it hot &  Enjoy your Hyderabadi Chicken Dum Biriyani With Raita...

Sending this to Indrani's "Spotlight : Valentine's Treat" hosted by me

Microwave Chicken Biriyani

Mughlai cuisine is one of the most popular cuisines. Mughlai food is quite spicy and has a very unique aroma. On eating Mughlai food, one can get a feel of the ground spices. Chicken Biriyani is an authentic royal rice dish, where the chicken and the rice are cooked separately and then combined in the final step.  It can be made in various ways. When I first started making Biryani on the stove, my biggest problem I was not satisfied to make this. Making it in the microwave, it is a wonderful experience and also a good way for beginners to make biryani easily.  Hope you enjoy my chicken biryani!!

Rice Part Ingredients :

Basmati rice - 500 gm (cut into big size)
Cardamoms - 2
Cloves - 2
Bay leaf - 1
Rose water - 1 tsp
Water - 1 ltr
salt (according to taste)

Chicken part Ingredients :

Chicken - 1 kg
Oil - 6 tbsp
Onion - 3 (sliced)
Tomato puree - 1 large
Garlic paste - 2 tsp
Ginger paste - 2 tsp
Onion paste - 1 tbsp
Turmeric powder - 2 tsp
Red chilli powder - 2 tsp
Garam masala powder - 2 tsp
Yogurt/Curd - 1/2 cup
Saffron strands - 4-5 (soaked in milk)
Salt (according to taste)
Milk - 3 tbsp

For Tempering :

Cinnamon Stick – 2″pc
Bay Leaves – 2
Black Cardamom – 1
Mace – 3 pcs
Green Cardamoms – 4
Cloves – 4
Whole Peppercorns – to taste

For garnishing :

Fried Onion - 1/2 cup

Method :

For marination ~ In a bowl marinate the chicken pieces with half of onion paste, ginger paste, garlic paste, yogurt, turmeric powder, red chilli powder, garam masala powder and salt for an hour or more.

For the rice ~ Meanwhile wash the rice and drain all the water. Also about 4-5 cups of water bring to boil to cook rice. Now carefully drain the rice and keep them aside ( make sure it’s only  half cooked, don’t over cook it ).

For the chicken ~ In a heavy-bottomed pan, add 2tbsp oil and fry the onions for the masala till golden brown, add ginger-garlic paste, cook for 5 mins. Now add marinating chicken pieces, turmeric powder, red chilli powder, garam masala powder, salt, fry on high heat till the chicken is fried and the raw smell of spices goes.

Turn down the heat, add the tomato puree, yoghurt, saute till the oil separates. Cook and  cover the pan with lid till gravy reduces and the chicken is cooked. Check and stir frequently to prevent the chicken and masala from burning.

Heat 2 tbsp oil and 2 tbsp ghee, now add tempering ingredients, when seeds are good smell then off the gas.

In a small bowl, add the saffron in hot milk, mix it well.

For the biriyani ~ In a microwave bowl, coat with a little oil. Start by layering the Chicken at the bottom of the dish along with a few pieces of Potatoes (saving the gravy for top layer).

Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.

Layer the balance of the potatoes and all the gravy on the rice layer. Next spread the balance of the rice and spread some fried onions. Drizzle the tempering oil on the top of rice.

Finally pour the saffron water on top of it.

Now place the bowl in microwave and cook it for 5 mins in micro high.

When you reach the final 5 mins, add the salt.

Once done, remove from oven, mix it and cover with lid, keep it aside for 5 - 7 mins.

Garnished with fried onions. Serve hot with raita and salad.....

Some another recipes sending this events :

Murg Dum Biriyani (Chicken Biriyani) 

Mitha (Sweet) Pulao With Delicious Mutton

Mutton Dum Biriyani

Sending this to Indrani's "Spotlight : Rice/Roti/Pulao/Puri" event and Pari's "ONLY Series- From the Royal Kitchens" guest hosting by Divya

Sending this special recipe to Ramadan Friendly Recipes @ a halal foodie and Joy from Fasting to Feasting@ Kitchen Flavours.

Mughlai Egg Curry

Mughal cuisine is considered as the richest and most lavish cuisine and the secret of this exotic taste comes from the chefs of mughal emperor’s kitchen .This egg curry is less spicy and prepared using yogurt, milk, poppy seeds and cashew paste. Cook and eat it and you will feel like royalty yourself !!!!!

Ingredients:

Boiled Eggs - 2
Boiled potato - 2
Onion(paste) - 2
Green chilly – 2
Ginger-garlic paste – 2 tbsp
Tomato(chopped) – 2
Yogurt/Curd – 2tsp
Sugar - 1/4 tsp
Cumin seeds - 1/2 tsp
Milk – 1/4 cup
Kashmiri chilly powder – 1 tsp
Turmeric powder -1/4 tsp
Cumin-coriander powder – 1 1/2 tsp
Kitchen king masala - 1 tsp
Garam Masala powder – 2tsp
Poppy seeds - 11/2 tsp
Cashewnuts – 6
Ghee - 2tsp
1 Bay leaf
2 Cloves
1/2 Stick of Cinnamon
Salt to tatse

Method :

Soak cashew nuts in warm water for sometime. Make a smooth paste with cashew, poppy seeds.  Remove the shell from boiled eggs.

Place oil in a vessel, add bay leaf, cloves, cinnamon stick and cumin seeds.

Once cumin seeds starts spluttering add ginger-garlic paste and onion paste. Saute onions till they turn light pink in colour.

Add tomato paste, turmeric powder, Coriander-cumin Powder, Red chilly powder, kitchen king masala powder and cook till oil starts leaving the side of the vessel.

Then add cashew-poppy seeds paste, yogurt, sugar, salt, garam masala and milk and let it simmer for 1 minute.

Now add boiled egg and potato to it and mix well.  Add water if required.

Sparkle ghee on it and garnish with coriander leaves.

Serve warm with roti or rice.

Sending this to my ongoing event "Spotlight : Curries/Gravies"

Gulabi Phirni ~ A Sweet Treat

Subho Nabo barsho to my Blogger Friends !!!!

            If you happen to be in the state of West Bengal during the middle of April, you would find people wishing "Shubo Nabo Barsho" to each other!"Shubo Nabo Barsho" means “A Very Happy New Year! Yes April is the month when the Bengali New Year is observed. It falls on 14th of April the Bengali calendar year is 1418. According to the Bengali calendar, the Bengali New Year or Poila Baisakh falls on the 1st day of the Baisakh month. The festival Baisakhi is termed as different name in different states like Rongali Bihu in Assam, Naba Barsha in Bengal, Puthandu in Tamil Nadu and Pooram Vishu in Kerala.

     Bengalis worshiped Goddess Lakshmi and Ganesha, in this festival day. You can find fantastic Alpanas (Rangoli) in Bengali houses with a Kalash in centre of it. This puja is specially for prosperity,  longevity and well-being of the family members. Businessman and traders close old account for previous year and open new account for their business,  it is known as Haalkhata. All shops in this occasion decorated with flowers. Sweets and snacks are distributed by the traders for their customers this time. Cultural programs are also organized in Bengal in the occasion of Poila Baisakh.

Gulabi Phirni (Rice Pudding With Rose water)

Phirni is an Indian rich sweet dish. It has a texture that is a cross between custard and pudding and is made with ground rice and milk. The popular flavor variations are Badam (using almond paste), aam (with mango pulp). however I am sharing with you the variation that is one of my most favorite flavoring for sweet dishes - Rose phirni. During the festival of Paila Baisakh, no Bengali family can do without sweet dishes.  Many families use the store bought sweets and even more families are busy making sweets at home. Phirni  has quite a delicate flavour and is exotic enough to serve at parties. The addition of cashew it more rich & delicious...The smooth creamy cool taste of this dessert just puts you in a good mood.

Ingredients :

Milk - 2 liter
Sugar - 150 gm (or to taste)
Rice - 100 gm
Cashew nuts - 100 gm
Rose water - 1 tsp
Kewra water - 1/2 tsp
Rose Petals for garnishing

Method :

Boil milk in a pan. When it starts boiling add rice paste and stir  continuously to avoid lumps. Stir in the sugar. Cook for 12 to 15 minutes until the milk thickens considerably, stirring often (phirni is thick and custard-like).

In a grinder, grind rice into a course powder, not totally in powder. Same with the cashew nuts.

In a deep saucepan, put the milk , once it boil then reduce the heat to simmer then  add suger and stirring continuously, until milk is reduced by about a quarter.

Then add Rice and cashew nut, stirring continuously, continue cooking. it gives a beautiful creamy texture. Taste to see if it is sweet enough, if not, add some more sugar. Keep on stirring, cook to desired thickness.

Remove from heat, add kewra water and rose water.

Refrigerate and serve chilled! You can decorate the phirni with rose petals. 

Sending this to Nivedhnam's "Authentic Indian Sweets" event

Gobi Gulistan ~ A Royal Mughlai Dish

Another special dish from the ‘Mughlai’ cuisine is Gobi Gulistan. The word ‘Gulistan’ in Persian means “flower garden” or “rose garden”. There are also places named ‘Gulistan’. This dish is prepared by stuffing the cauliflower, a flower from the vegetable garden, with a spicy masala. The florets are fried separately and the masala is stuffed as a filling in-between the florets. This lovely Mughlai recipe adds flavour, colour and spice to your meal.

 

Recipe Source : here

 Ingredients :


Cauliflower (small) : 1
Salt to tatste
Oil : 2 or 3 tbsp

For the masala:

Onions - 3, chop roughly and grind to a paste
Tomatoes - 2 big, roughly chopped
Ginger - 1 inch piece, chopped
Garlic : 2-3 pods
Curd/Yoghurt - 2 tbsp.
Poppy seeds - 1 tbsp.
Cashew nuts - 1 tbsp.
Garam masala  powder - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Coriander powder - 1 tsp.
Cumin seeds - 1/2 tsp.
Shah jeera - 1/2 tsp.
Sugar - 1/4 tspSalt to taste

Method :

Remove stem of cauliflower (a little) and wash, then wipe dry.

Heat oil in a pan, put in one cauliflower floret at a time( with the stem facing up), then cover and cook on medium flame stirring occasionally till the florets turn golden and gets cooked. Remove and keep aside.

Soak cashew nuts and poppy seeds in little water for 15 mins. Grind it to a smooth paste and keep aside.

Meanwhile – To prepare the masala – heat oil in a pan, add shah jeera and cumin seeds, when seeds are splutters then add onion paste and little sugar, saute till it turns brownish. Then add ginger-garlic paste, cook it.

Now add cooked tomato paste. Cook for 3-4 minutes on low flame till the masala turns dry.

Add the cashew nut and poppy seed paste and cook till get aroma. Add red chilli powder, coriander powder, turmeric powder, garam masala powder and salt one after the other and mix well and cook for 2 mins.

Now add well beaten yoghurt and cook again till the masala turns reddish, bring it to boil. Add fried cauliflower florets to the masala and cook for 5 mins till all masala coated on florets.

If you want to gravy then add enough water to the required consistancy of masala, let it cook for 5 mins till the flavors merge together.

Serve Gobi gulistan hot with chappathis or parathas.


Sending this to Priya & Aipi "Tuesday Bookmarked Recipes" event, Tickling Palates's "Let's cook : Mughlai Cuisine","Winter Carnival" event