Author: Nita Mehta
Publisher: SNAB
Year: 2008
Language: English
Pages: 119
ISBN/UPC (if available): 9788186004104
Description
Mughlai food is the food that was eaten and relished by the Indians during the Mughal period. Mughlai khaana stands apart as the empress of the Indian range of cooking. It lays stress on good ingredients, low flame and rich spices.
Ingredients such as badaam (almonds), khus khus (poppy seeds) and flavoring spices such as illaichi (cardamom), dalchini (cinnamon), laung (cloves), javitri (mace) and jaiphal (nutmeg) are used to prepare Mughlai food. Curd and cream form the gravies having less stress on tomatoes. Onions are usually deep fried to a golden brown color and then blended to a paste and used in gravies.
Kebabs are the specialty of Mughlai cooking and served as snacks as well as meal time accompaniments. Rice preparations, such as “Biryani”, holds a special place in Mughlai food.
A special way of decorating both savory and sweet Mughlai dishes is to use ‘Varq’ – beaten silver leaf, which is edible.
Contents
GULBAHAAR-E-SUBZ
Zafrani Kofta
Subz Shanjahani
Dilruba Aloo Matar
Shai Baby Corns
Matar Masala
Mughlai Dum Aloo
Dal Makhani
Bhindi –Do-Pyaza
Tandoori Paneer
Khoya Matar Makhaana
Gobi Gulistan
Hyderabadi Baingan
Kadhai Mushrooms
Shahi Khoya Matar
Methi Malai Khumb Matar
Karela Mussalam
Paalak Ka Saalan
Vegetable Akbari
Aloo Tamatar Shola
Haryali Kofta
Nugget Masala
Masaledaar Channe Kid al
Paalak Paneer
Peshawari Bhein
Hare Channe Ka Saalan
Handi Kathal
Aloo Pasanda
Arbi Noorjahani
Bhutta Kachumar
MEHFIL-E-KEBAB
Reshmi Paneer Tikka
Poodina Dal Kebab
Gulnar Seekh Kebab
Vegetable Kajoo Kebab
Vegetarian Shami Kebab
Kathal Kebab
NAZAAKAT –E- BIRYANI
Zafrani Biryani
Allo Matar ki Tahari Methi Tamatar Pullao
Khumbi Pullao
Miloni Tahari
Subz Biryani
DAAWAT –E-ROTIYAN
Lachha Parantha
Nan Badaami
Nan Afghani
Poodina Parantha
Missi Roti
Lazeez Kulche
Mooli Parantha
Luchi