Karims Kebabs

he Mughals would have never dreamt of their cooks (of all the people), to the flag-bearers of one of the most important and interesting part of their history - the very spicy and rich Mughlai cuisine!

If you talk of Mughlai food in Delhi, there are hundreds of joints, some good, some better and some average. But if you want your taste buds to be treated royally and the aroma of rich Indian spices creates magic in your senses, then there is one address where you should be heading straight to; and that is Karim's. We are sure you have heard of this, and know what we are talking about.

Cooking royal food is the hereditary profession of Karim's. Right from the times of Babur, the ancestors of the present generation of Karim's have accompanied the Mughal Emperors. The fact stated is enough to explain the expertise these cooks had, that made even the warriors a slave of the delicious cuisines cooked, and that the recipe have been passed onto the present generations.

The end of this prestigious royal employment came to an end during the year of mutiny 1857, when the last Mughal King Bhadur Shah Zafer was dethroned. The Karim's ancestors fled from the Lal Qila and took shelter in the vicinity now called Farukhnagar, to save themselves from the fury of the British. They lived there in disguise trying the different types of livelihood, simultaneously, but the father never forgot to infuse the fine art of cooking the "royal Food" in his son.

In 1911, when Delhi Durbar was held for the coronation of the King Eeorge V, Haji Karimuddin moved back to Delhi with an innovative idea of opening a Dhaba to cater the people coming from all over India to join the coronation. Haji Karimuddin started the Dhaba selling just two items of Alu Gosht and Daal served with Rumali Roti.

In 1913, Haji Karimuddin Established the Karim Hotel in Gali Kababian, Jama Masjid, Delhi saying, "I want to earn fame and money by serving the royal food to the common man".

Today, the fourth generation is running the show the with Karim Hotels Pvt. Ltd. At Jama Masjid, a Restaurant called Dastar Khawan-E-Karim at Nizamuddin West New Delhi.

Murg Badam Korma

Ingredients

• Chicken
• 400 gm boneless chicken pieces
• almond paste
• 1 tbsp oil
• 4 cloves
• 4 cardamoms
• 2 sticks of cinnamon
• 2 bay leaves
• 1 cup yoghurt

Gravy

• 1 tbsp oil
• 1 tbsp ginger-garlic paste
• 1 tbsp brown onion paste
• 1 tsp coriander powder
• 1 tsp red chilly paste
• 1 tsp salt
• 3 cups of chicken stock
• ½ tsp mixture of mace and cardamom powder
• ½ tsp garam masala
• 2 drops of kewra essence
• saffron, roastalmonds, juliennes of ginger and coriander leaves to garnish

Method
For the Chicken

• Put almond paste in thin chicken slices and tie the piece together with a thread.
• Then heat oil in pan. Add cloves, cardamoms, cinnamon, bay leaves and chicken. Cook the chicken till it loses color, and then add the yoghurt. Cover the pan and cook for about 2 minutes.
• Strain the chicken and remove the thread from it. Now keep the chicken aside along with the strained chicken stew.

For the Gravy

• Heat oil in pan.
• Add ginger garlic paste, onion paste, coriander powder, red chilli paste, salt, strained chicken stew, chicken stock, prepared chicken pieces, mixture of mace and cardamom powder, garam masala and kewra essence.
• Cover the pan and cook for about five minutes.
• Now put the chicken in a container and garnish with saffron, roast almonds, juliennes of ginger and coriander leaves.
• Seal the lid of the container with wheat dough. This will not allow the aroma to escape easily.
• Then place the sealed container on a low fire, a thick tava or an oven and cook for about 10 minutes.
• Murg Badam Korma is ready to eat.
• Serve hot with Rice or tandoori roti.

Chicken Hazaarvi

Ingredients

For the Gravy

• 3 Onions, finely chopped
• 3 Tomatoes
• 2 tsp Chili powder
• 2 ½ Coriander powder
• ¼ tsp Turmeric powder
• 1 tsp Ginger-garlic paste
• 3 Cloves
• 2 Cardamoms (black)
• 2 Bay leaves
• 1 tsp Cumin seeds
• 4-5 finely chopped Green chilies
• 1 tbsp finely chopped Coriander leaves
• Water to make the gravy
• 5-6 tbsp oil
• SaltTo Taste

For the Koftas

• ½ kg Mutton Keema (Minced meat)
• 1 Egg
• Finely chopped Coriander leaves
• ½ tsp Cumin seeds
• ½ tsp Red Chili powder
• ½ tsp Coriander powder
• Salt To taste

Method
For the Koftas

1. Wash the mince and squeeze out the water and finely chop the coriander leaves and green chilies.
2. Mix all the ingredients together, make medium sized koftas and keep aside.

For the Gravy

1. Finely chop the onions and the green chilies and fry them with the cumin seeds, bay leaves and ginger-garlic paste till golden.
2. Grind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt to the onions and continue frying on a low flame.
3. Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.
4. Once cooked, remove from heat and serve garnished with chopped coriander leaves.

Chicken Hazaarvi

ingredients

• 8 pieces of chicken breasts (boneless)
• 2 tblspns of ginger paste
• 2 tblspns of garlic paste
• 1 tspn of white pepper powder
• Salt to taste
• ½ cup of cheese grated
• 4 green chillies
• ¼ tspn of mace powder
• ¼ tspn of nutmeg powder
• 2 tblspns of chopped coriander leaves
• 1 egg
• ¾ cup of fresh cream
• Butter for basting

Method

1. Cut chicken breasts into two-inch cubes.
2. Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside.
3. Mash the cheese to make it into a smooth paste.
4. Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.
5. Add egg and mix well.
6. Add chicken to the cheese mixture.
7. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
8. Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
9. Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.
   

Navrathna Kurma

Ingredients 8 Small flowerets of ½ inch size cauliflower 1 caroot cut in round slices 1 ½ cup peas 10 beans cut in ½ inch pieces 1 capsicum cut into ½ inch cubes 2 onions 1 1.2 inch ginger 3 tp 4 flakes of garlic 1 cup tomato puree 1 tsp dhania powder 1 ¾ tsp jeera crushed to powder 1 ½ tsp garam masala powder 1 tsp red chilly powder 1-2 tbsp ghee or oil 50 grams grated khoya 1 ½ tsp salt Chopped coriander leaves 2 cloves crushed to powder Method Cut all the vegetables into ½ inch pieces Grind the onion, ginger and garlic into paste. Put oil in pan and add onion, ginger and garlic paste.· Cook till the paste turns golden brown. Add the tomato puree and cook till oil seperates. Add jeera powdre, garam masala powder, dhania powder and red chilly. Mix well. Add all the vegetables (except paneer) and mix well. Cook for 10 minutes. Keep stirring in between. Add the grated khoya and paneer. Mix well. Cook for another 10 minutes on low heat. Garnish with chopped coriander leaves and grated khoya.

SUFI MALPUA

Ingredients:

1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

Method:

• Boil the milk till it reduces to ½ its quantity.
• Roast the rava till light brown.
• Add to the milk along with maida. There should be no lumps.
• It should be a smooth pouring consistency. Heat the ghee.
• Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
• Take care that it does not become crisp and hard.
• Make a sugar syrup of 1 thread consistency. Dip the malpura's in the syrup and lay out on a plate.

Seviyan

Ingredients:

50 grams of Vemicelli Noodles (Seviyan)
2 tbsp. of Raisins (Kishmish) (optional)
2 tbsp. of Nuts (Almonds & Pistachios) (optional)
2 Cardamoms (Ilaichi) (powdered)
1/2 tin of Condensed Milk
1/2 liter of Whole Milk
1 tbsp. of Pure Ghee or Butter

Method:

• Heat pure ghee or butter in a pan, fry the Vermicelli until light brown.
• Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder.
• Cook for 2 to 3 minutes or until soft and top with raisins and nuts.

SHEER KORMA

SHEER KORMA



Ingredients:

1 packate Vermicelli
1 gallon fresh whole milk
1 cup sugar
20 cloves whole cardamom pods
1/2 teaspoon cardamom powder
1 cup slivered almond, cashews and pistachioes
1/2 cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2 cup light brown raisins
1/2 teaspoon rose water
1 tablespoon butter

Method:

* Fry the vermicelli in the butter until well browned but not burnt.
* Fry on low heat until all the butter is dried.
* Add in 1/4 cup sugar and fry again.
* Add in the whole milk cup by cup, stirring constantly, and bring to boil.
* Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
* Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
* The vermicilli must be very soft by now.
* Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
* Garnish with the saffron strands and powdered cardamom, and serve immediately.

Note:The dish remains fresh for up to one week if kept in the fridge.

Tandoori Fish

Ingredients:

• 1 Cod fish • 7 Garlic flakes • 5 Green chillies • 1/2 Cup curd • 2 tbsp Lemon juice • 1 Inch ginger • 5 Drops of red colour • 2 tbsp Oil • Salt to taste • Grind the following: • 1 tsp Coriander seeds • 1 tsp Turmeric powder • 1 tsp Cumin seeds • 1/2 tsp Red chilli powder • 1/2 tsp Garam masala • 2 Dry red chillies

How to make Tandoori Fish:

• Clean the fish properly. Remove its eyes and gills. • Make slits on either side of the fish. • Apply lemon juice and salt over the fish. Keep it aside for half an hour. • Make paste of ginger, green chillies and garlic. • Beat the curd thoroughly. • Add ginger-garlic paste and the powder of spices. • Mix oil and colour into it and strain the mixture through sieve. • Fill the batter in slits and smear all over the fish. • Leave aside for about 5 to 6 hours. • Put the fish in tandoor till it turns golden brown. • Tandoori fish is ready to serve.

Palak Kofta

major influence on Indian cuisine is the Muslim method of cooking, the Mughlai style, which is distinct in the fact that a lot of stress is laid on cooking the food over slow fire and the use of rich spices and nuts like saffron, almonds, cashewnuts, poppy seeds,e lachi, dalchini and jaiphal to name a few, liberal use of desi ghee and tandoor. Most traditional Mughlai food preparations include the use of curds and cream to produce a rich creamy gravy and the most important part of Mughlai cuisine is the perfect blending of the spices using the right proportions bringing a distinct aroma and flavor to the dish, be it the paneer kebab or meat kebabs.

Palak Kofta is one such rich Mughalai dish where koftas which are balls made with spinach, potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce prepared with spinach, onions, tomatoes and cashewnut paste. Its a labor intensive dish but its worth the effort and makes a great main course party dish and goes well with butter naan and rotis.

Palak Kofta Recipe

Ingredients:

For Koftas:
2 tbsp grated paneer
1 cup palak leaves (washed and chopped finely)
1 cup of mashed boiled potatoes
2 green chillis finely chopped
1″ ginger piece minced
salt to taste
2 slices of bread
Mix all the above ingredients and make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.

For the Gravy:
1 big bunch of palak (spinach)- washed,blanched and pureed
2 big onions (blanch the onions and make a paste)
2 medium tomatoes (blanche the tomatoes and make a paste)
1 tsp ginger garlic paste
1/4 tsp garam masala pwd
1 tsp red chilli pwd
2 tbsps cashewnut paste
salt to taste
2 tbsp ghee (clarified butter)
1 tsp shah jeera (caraway seeds)
cream for garnish(optional)

Heat ghee in a cooking vessel and add the shah jeera and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add red chilli pwd and combine. Add the tomato puree and let it cook over slow fire till the ghee separates. Add the palak paste and the cashewnut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.

Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.

Mughlai Parantha

Mughlai Paratha Recipe -

If you ever visit Agra, go to Belanganj. There are some shops named Rambabu ke Parathe. These shops serve such delicious parathes that you will never forget their taste.

Let's make Mughlai Paratha for today's dinner.

Ingredients
Wheat Flour – 200 gm
Refined flour – 200 gm
Semolina – 50 gm
Baking Powder – half small spoon
Salt – Less than 1 small spoon ( or as per taste)
Oil – 1 tablespoon
Curd – Half small bowl
Ghee – for making the parathas
Cumin seed – 1 ½ small spoon (optional)

Method
Filter wheat flour in a sieve. Take Maida (refined flour) and Suji (Semolina) in a utensil. Mix baking powder and salt in the flour. Mix the curd and oil in this flour properly. Knead the flour in lukewarm water (quantity of water should be equal to half the quantity of flour). Mash and knead the flour till it turns into soft and slick dough. Leave the dough covered for half an hour.

Put the tava or pan on the burner and heat it. Break a small lump from the dough. Shape it like a ball with your hands. Roll it into a flat disk of 7 to 8 inches diameter. Put ghee on the top and sprinkle little jeera (cumin seeds). Keep the knife's point in the center and cut it straight to any corner. Lift this cut corner and keep rolling in a circle (as shown in the photograph). Press and shape it like a round ball again. Roll it again into a flat disk of 7 to 8 inches diameter. Put this flattened dough on the tava or pan and heat it without ghee till it turns light brown. Prepare all the parathas like this.

Now put one tablespoon of ghee on the tava. Put one paratha on it and cook the paratha on both the sides by turning it over. Serve this paratha hot and fresh. Whenever you feel that the amount of ghee becomes less on the pan, put another tablespoon of ghee on it. Slow fry all the parathas similarly.

The Mughlai Parathas are now ready to serve and eat hot along with your favorite vegetable preparations, curd or chutney.

Chicken Tikka

• Boneless and skinless chicken breasts • 2 tbsp Tomato paste • 2 tbsp Lemon juice • 2 tsp Ground coriander • 2 tsp Curry powder • 1/2 tsp Paprika • 2 Cups plain yoghurt • 4 Finely chopped garlic cloves • 1 Inch fresh ginger, chopped • 2 tsp Ground cumin
How to make Chicken Tikka:
• Mix all ingredients except chicken together in a bowl and refrigerate it overnight. • Add chicken (cut in cubes) and marinate it in the above-mentioned bowl. • Cover and refrigerate at least 4 hours. • Preheat oven to 350 degrees F. • Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes). • Place on baking tray and bake in oven for 20 to 35 minutes. • 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.

Rogan Josh

Ingredients:

• 250 gm Lamb meat, minced • 2 Medium-sized onions, sliced • 1 tsp Garam Masala • 4 Green chilies, chopped • 3 tomatoes, skinned and chopped • 1 Cup fresh curd, beaten • A Big pinch of saffron, soaked in lukewarm milk • 15 Cashewnuts • 4 tbsp Ghee • 1 inch-long piece Ginger • 1 tbsp Coriander seeds • 1 tbsp Turmeric powder • 6 Red chilies • 1 tbsp Cumin seeds • 6 Garlic cloves • Salt to taste • 1 Cup water • Coriander leaves, for garnish

How to make Rogan Josh:

• Grind ginger, coriander seeds, turmeric powder, red chilies, cumin seeds, garlic and salt to a thick paste. • Heat ghee and saute onions, green chilies and tomatoes, till onions turn brown and ghee begins to separate. • Add masala paste prepared before and simmer for 3 minutes. • Add meat and simmer. • Add beaten curd and a cup of water. • Cook till meat is tender and gravy is thick. • Add garam masala, soaked saffron and cashewnuts. • Cover the pan with a lid for few minutes. • Serve hot, garnished with chopped coriander leaves. • Rogan Josh is ready.

Egg Paratha Recipe

• 4 Eggs • 2 Cups wheat flour • 1 Chopped capsicum • 1 Chopped tomato • 2 Chopped onions • Chopped fresh coriander • 1 tsp Red chilli powder • 2 tbsp Cooking oil • Clarified Butter or Ghee
How to make Egg Paratha:
• Pour oil into a frying pan and heat it. • Add chopped onions and fry on medium heat till they become golden brown. • Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done. • Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside. • Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough. • Roll the balls to give them roti shape. • Take one roti and put the egg mixture. Cover it with another roti. • Roll this roti a little and fry both sides properly in butter. • Egg Paratha is ready to serve.

Fish Kebab

Ingredients:
• Fish • 1 Egg • 1 tsp Sonth powder • 1 tsp Garam masala powder • 1 tsp Red chilli powder, • 2" Dalchini • 6-8 Cloves • 2 Tej pataa • 2 Moti illaichi • 1 tsp Salt • 2 tsp Saunf • 2 tsp Ginger paste • 4 tbsp Rice flour
How to make Fish Kebab:
• Take fish, tej patte, moti illaichi, dalchini and cloves in a pan. Boil the fish in water till it becomes soft. • After cooling the boiled fish, remove its skin and bones. Mash well. • Add remaining ingredients and mix well. • Shape the above preparation into kababs. • Deep fry kababs till they turn golden brown in colour.

Kahari Gosht

Ingredients:
• 1 kg Goat meat • 3 Large onions, finely chopped • 3 tsp Coriander powder • 2 tsp Cumin powder • 2 tsp Garam masala • 1/2 tsp Turmeric powder • 2 tbsp Garlic paste • 2 tbsp Ginger paste • Salt to taste • 3 tbsp Vegetable oil • 1-1/2 cups water • Coriander leaves, for garnishing
How to make Gosht Dopiaza:
• Separate chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole. • Heat oil in a large pan, on medium flame, and add the first lot of onions - the 2/3 portion. • Fry till golden-brown. • Add the meat and fry till browned. • Add all the powdered spices and fry for 2-3 minutes. Add salt to taste. • Add the remaining 1/3 portion of chopped onion, ginger and garlic pastes and mix well. • Add water, stir and bring to a boil. • Reduce flame to simmer and cook till the meat is tender. • Garnish with coriander leaves. • Gosht Dopiaza is ready.

Keema Mutter

Ingredients:

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)

How to make 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.

Sweet Dishes

SHAHI TUKRA
Ingredients:

Milk - 1 litre
Bread slices - 4-6
Condensed Milk - 2-3 tbsps
Heavy cream - 1/4th of a cup
Sugar - 1/2 cup
Jaggery - 1/2 cup
Ghee - 4 tbsps
Cardamon powder - 2 tsps
Saffron - 1 tsp
Vanilla essence - 1/2 tsp
Raisins - to garnish
Almonds - to garnish
Cashews - to garnish

Ingredients: bread, almonds, cashews and raisins

Method:

* Combine milk, condensed milk, sugar and jaggery. Bring it to boil and reduce heat to medium.
* Keep simmering until the milk gets thickened. This might take close to 30 minutes.
* In the mean time, tava roast the bread slices with ghee on both sides. Take care not to burn.
* Reserve a table spoon of ghee and use the rest to fry the almonds, raisins and cashews.
* Add cardomon to the milk mixture and let it cool.
* Layer the bread at the bottom of a flat pan. Pour some milk to immerse it completely.
* Repeat the process until all the bread and milk are used up.
* Garnish with the roasted almonds mixture.
* Cool in refrigerator for atleast 30 minutes before serving.

Bread Pudding ready to be cooled

Trivia Facts:

The origin of Shahi Tukra is believed to be Pakistani. It literally means Royal Piece and sure tastes like one too. A very basic bread pudding seasoned with cardamom and dry fruits of ones own choice. Foodtimeline.org explains Shahi Tukra as "An Indian dessert in the Moghul style, Shahi tukra, is made with bread fried in ghee, dipped in a syrup flavoured with saffron and rosewater, and covered with a creamy sauce in which decorative slices of almond are embedded."

* Extracts about Bread Pudding recipes through time from Foodtimeline.org

"Food historians generally attribute the origin of basic bread pudding to frugal cooks who did not want to waste stale bread. Since very early times it was common practice to use stale/hard bread in many different ways...including edible serving containers (Medieval sops, foccacia), stuffings (forcemeat), special dishes (French toast) and thickeners (puddings). In the 19th century recipes for bread pudding were often included in cookbooks under the heading "Invalid cookery."

* Extract of a sample recipe for Bread Pudding from Foodtimeline.org when bread was considered a poor man's food

[1824]

Biryani

Biryani, biriani, or beriani (Nastaliq script: بریانی; Devanagari script: बिरयानी; Bengali script: িবিরয়ানी) is a family of primarily South Asian rice dishes made with spices, rice (usually basmati) and meat/vegetables. It was spread throughout the Middle East and South Asia (and Southeast Asia to an extent) by Muslim travellers and merchants, and is very popular in India, Pakistan and Bangladesh.

The name is derived^[1] from the Persian word beryā(n) (بریان) which means "fried" or "roasted". There are many kinds of biryanis. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.

Ingredients

The spices and condiments used in biryani may include but are not limited to: cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, or shrimp, though vegetable biryani varieties are also popular. The dish is served with dahi chutney or Raita, korma, curry or a sour dish of eggplant (brinjal).

Types of Biryani

In Iran, this dish is made in Isfahan with baked lung and mutton that is minced and then cooked in a special small pan over the fire. The food is generally eaten with a type of bread, "nan-e taftton".

In Pakistan and North India, biryani enjoys substantial popularity, particularly in Karachi and Lahore, where the chicken version is popular with both young and old alike. In Pakistan, beef is the meat of choice for biryani while in India it is chicken or mutton.

This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes. Lucknow and biryani have almost a symbiotic relation for the gourmand. Lucknow (Awadhi) Biryani is the footprint the Muslims of the Moghul Empire left on the eastern part of India. It originated in the village 'Bare Next' and although it originated in the North, Virani Biryani has picked up flavors of the South. Hints on cooking Virani Biryani:- Pound away for an hour at the Biryani and follow up with a pinch of the 'Neil Virani' herb.

Hyderabadi Biryani is one of the most popular version non-vegetarian types, especially in India and the Middle East^{[citation needed]}. Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. Historians claim that the earlier Nawabs of Punjab wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. Another popular form of biryani is the Awadhi biryani. Malabar chicken biryani is very popular in Kerala.

Tehri is the name given to the vegetarian version of the dish and is very popular in Indian and Pakistani homes. In Bangladesh, Tehri refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.

A dish of Burmese biryani (locally known as danpauk), as served in Yangon, Myanmar

The vegetarian version might have some textured vegetable protein based protein balls give a meat-like texture. The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani, is used to denote a dish where the rice is cooked separately from the other ingredients.

In Myanmar, biryani, known in Burmese as danpauk, danbauk or danpauk htamin, is popular. Popular ingredients are cashew nuts, yoghurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese biryani, the chicken is cooked with the rice.^[2] Biryani is also eaten with a salad of sliced onions and cucumber. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilises a special species of rice grown domestically rather than basmati.

In Thailand, Thai Muslims have popularized a local variety of the dish which is popular through out the country. Along with Thai Massaman curry it is one of the two most famous Muslim Thai dishes. Biryani is also another name for heena.

CHICKEN DISHES

MUGLAI CHICKEN

1 (1-inch) piece ginger, peeled 4 cloves garlic, peeled 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried chili flakes 4 tablespoons ground almonds 1/2 cup water 5 cardamom pods, bruised 1 cinnamon stick, broken in half 2 bay leaves 4 cloves 1/4 cup vegetable oil 3 pounds boned chicken thighs, each cut into 2 2 onions, finely chopped 1 cup Greek yogurt 1 cup chicken stock 1/2 cup heavy cream 1/2 cup sultanas (golden raisins) 1 teaspoon garam masala 1 tablespoon sugar 1 teaspoon salt 3/4 cup flaked almonds, toasted, to garnish Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside. Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish. Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through. It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.

MUGLAI PANEER DISHES

Paneer (Hindi: पनीर panīr, from Persian پنير panir) is the most common Persian and South Asian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. The process is similar to queso blanco, except that paneer does not have salt added.

Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the eastern variety (known as ছানা chhana in Bengali and ଛେନା chhena in Oriya) is beaten or kneaded like mozzarella, and crumbles more easily than the North and South Indian variants of paneer. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet, and is therefore completely vegetarian. Paneer is a source of protein for Hindus (typically those of Southeast Asian origin) who adhere to vegetarian as opposed to vegan diets.

Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute.

Preparation

Saag paneer, a spinach-based curry dish

Paneer is a protein-rich food. To prepare paneer, food acid (usually lemon juice, vinegar, or yogurt) is added to hot milk to separate the curds from the whey. The curds are then drained in a muslin cloth or cheesecloth and excess water is pressed out. The resulting paneer is dipped in chilled water for 2-3 hours to give it a good texture and appearance.

From this point, the preparation of paneer diverges based on its use. In Mughlai cuisine, the paneer, wrapped in cloth, is put under a heavy weight, such as a stone slab, for 2-3 hours, and is then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese. Oriya cuisine and Arabic cuisine require a paneer dough beaten or kneaded by hand into a dough-like consistency.

Surati Paneer

The Surati Paneer, made in the region around Surat in Gujarat, is a variant of paneer made by draining the curd and ripening them in whey for 12 to 36 hours.

Mughlai cuisine

A part of Mughlai cuisine, Paneer is the only type of cheese traditionally used in Indian cuisine. The ruling aristocracy in the second millennium AD was of Turkic, (Central Asian), and Persian origin, and it was they who introduced paneer to India. As a result, in large parts of East India, paneer is an aspirational food, and defines sumptuousness in vegetarian feasts. It is very popular when wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (matar paneer).

Eastern Indian cuisine

In Bangladesh and eastern India, two kinds of cheese are commonly found: ponir (a hard paneer) and chhana or chhena (a soft paneer). Paneer is a salty semi-hard cheese made in villages across Bangladesh, and Orissa and West Bengal in India. Its sharp flavor and high salt content contrasts with the softer, milder chhana/chhena. Ponir is typically eaten in slices at teatime with biscuits or bread, or deep-fried in a light batter.

While Mughlai cuisine uses paneer in spicy curry dishes, the use of chhana in Oriya cuisine or Bengali cuisine is mostly restricted to sweetmeats, for which this region is renowned. Most Oriya and Bengali sweets feature chhana beaten by hand into dough-like consistency and then used in crafting the sweetmeat. The rasgulla is the classical sweetmeat made by this method. It features plain chhana beaten by hand into the right consistency, then shaped into balls which are soaked in syrup.

The chhana or chhena used in such cases is manufactured by a slightly different procedure from Mughlai paneer; it is drained but not pressed, so that some moisture is retained, which makes for a soft, malleable consistency. It may, however, be pressed slightly into small cubes and curried to form a dalna in Oriya and Bengali cuisines.

UNITED COLORS OF KEBABS

Kebab

Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant.

Kebab (also transliterated as kabab, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Middle Eastern, Mediterranean, African, Central Asian, and South Asian cuisines, consisting of grilled or broiled meats on a skewer or stick. The most common kebabs include lamb and beef, although others use goat, chicken, fish, or shellfish. Observant Muslims and Jews do not use pork for kebabs because of religious and cultural prohibition, but pork kebabs can be found in India, especially in the state of Goa. Like other ethnic foods brought by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries such as the UK, Australia, New Zealand and the United States.

Etymology

Beef kebabs, before they are grilled

The word kabab (کباب) is ultimately from Persian^[1][2] but originally meant fried meat, not grilled meat.^[3] The Arabic word possibly derives from Aramaic כבבא kabbābā, which probably has its origins in Akkadian kabābu meaning "to burn, char".^[4] In the 14th century, kebab is defined to be synonymous with tabahajah, a Persian word for a dish of fried meat pieces. The Persian word was considered more high-toned in the medieval period, and as a result, kebab was used infrequently in Arabic books of that time. Only in the Turkish period, shish kebab, did kebab gain its current meaning, whereas earlier shiwa` شواء had been the Arabic word for grilled meat. However, kebab still retains its original meaning in the names for stew-like dishes such as tas kebab (bowl kebab).^[3] Similarly, "kebab halla" is an Egyptian dish of stewed beef and onions.

Shish kebab

Shish kebab (lamb, tomato, bell pepper, onion)

Shish kebab (Turkish: şiş kebap) is a dish consisting of small cubes of meat threaded on a skewer (şiş in Turkish) that are grilled or roasted. Any kind of meat may be used, and fruit or vegetables are often placed on the skewer as well. Typical vegetables include eggplant, tomato, bell pepper, onions, pickles and mushrooms. Small slices of toasted bread (usually sourdough, but other breads can be used as well) are also sometimes put onto the kebab stick with the meats and vegetables. The phrase literally means 'skewered grilled-meat' in Turkish.^[5] In Greece and Cyprus, essentially the same dish is called "souvlaki" and in Serbia vesalica "raznjici".

In most dialects of North American English, the word kebab usually refers to shish kebab.^[6][3] The origin of shish kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop.^[3] Although the phrase is essentially Turkish in origin and Turkish tradition has it that the dish was invented by medieval Turkic soldiers who used their swords to grill meat over open-field fires^[7], the dish, however, has been native to the Near East and East Mediterranean -especially in Greece- since ancient times.^[3] Indeed, there exist pictures of Byzantine Greeks preparing shish kebabs and such food is attested in Ancient Greece as early as 8th century BCE (archaic period) in Homer's Iliad ^[8] and Odyssey^[7] and in classical Greece, amongst others in the works of Aristophanes^[9], Xenophon^[10] and Aristotle ^[11].

Ibn Battuta records that shish kebab was served in the royal houses of India since at least the Sultanate period, and even commoners would enjoy it for breakfast with naan.^[12]

In Andalusia, a variant of the shish kebab, known as Pinchos Morunos or Moorish sticks, is very popular, usually eaten during summer barbecues. These are usually made of pork or chicken meat. In the town of Melilla, beef meat is generally used.

Recently, shish kebabs have been making their way into American barbecue. In Louisiana, for example, brochette, the French version of shish kebab, is also cooked at the barbecue because the barbecue style of the state is influenced by Cajun cuisine, which in turn was influenced by French cuisine, a major branch of Mediterranean cuisine.

Döner kebab

Döner kebab, literally "rotating meat" in Turkish, is sliced lamb or chicken loaf which is slowly roasted on a vertical rotating spit. It is similar to gyros and shawarma. Döner kebab is most popularly served in pita bread, as it is best known, with salad, but is also served in a dish with a salad and bread or French fries on the side, or used for Turkish pizzas called pide or "kebabpizza". Take-out döner kebab or shawarma restaurants are common in some parts of Europe. Döner kebab is said to be the best-selling fast food in Germany, Poland and Romania as well as being popular in Austria, the UK, France, Spain, The Netherlands, Belgium, Norway, Denmark, Sweden, Finland, Italy, Canada, Ireland, New Zealand and Australia.

In Australia and the UK, kebabs (or Döner meat and chips) are most popularly eaten after a night out, representing a large part of clubbing/pubbing culture. As a result, many kebab shops (and vans) will do their main business in the hours around closing time for local pubs and clubs (usually from 10pm to 4am). ^[13]The same applies for The Netherlands, Ireland, New Zealand, Canada and Scandinavia. It is therefore not uncommon to find similar late-night kebab vending shops in holiday-clubbing destinations such as Ibiza.

Chelow kabab

Chelow kabab (Persian: چلوکباب) is a national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties. This dish is served everywhere throughout Iran today, but traditionally was most closely associated with the northern part of the country.

It is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, and butter on top of the rice. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. Somagh (powdered sumac) is also made available, and if desired, only a dash should be sprinkled upon the rice.

In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kababs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kababs, barg and koobideh, two skewers are always served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions.

The traditional beverage of choice to accompany chelow kabab is doogh, a Persian sour yogurt drink, flavored with salt and mint, and sometimes made with carbonated mineral water.

Kathi kebab

Cooked in a tandoor, Kathi kebab is one of the most famous tandoori dishes, besides tandoori chicken, which has made tandoori cuisine famous worldwide. Made with beef, chicken or lamb meat, it is mostly prepared with a mix of spices, and cooked in a tandoor with skewers. The radiant heat from the tandoor slowly cooks the meat and due to the lack of direct heat from the fire, the juices remain inside while adding flavour, keeping the meat's moisture intact. It is usually served with rice, or a variety of Indian breads, along with onions and mint sauce.

Korma

A vegetarian korma

The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a mild, pale, creamy, curry dish originating in India^[1] and can be made with yoghurt, cream, nut and seed pastes or coconut milk. ^[1] Both vegetarian and non-vegetarian kormas exist.

Contents 1 History 2 Overview 3 References 4 External links

History

Korma has its roots in the Mughlai cuisine^[1] of North India. It is a characteristically creamy and silky Persian-Indian dish which can be traced back to the 16th century and the Mughal

Overview

The flavour is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt or coconut milk kept below curdling temperature and incorporated slowly and carefully. Nuts can be used but not in great quantities; usually almonds or cashews. Korma is generally a mild curry with either chicken, beef or lamb and only a few vegetables, such as onion and potato.

It is important at which point the meat is introduced. Chicken requires fairly thorough coating with the spice mixture and heating evenly at a fairly high temperature (enough to cook each piece properly), followed by a cooling period after which the yoghurt and cream are added. However, lamb requires a very brief initial cooking period to brown the surface of each piece, followed by a cooling process similar to that used for chicken but with a continuous low temperature. This prevents the lamb from toughening, a particular problem if a large amount is to be cooked; temperature heterogeneity is difficult if the mixture is left to stand. This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish.

Mughlai Khana

The Mughal emperors left behind a wide array of things such as beautiful building, arches and palaces. But their biggest contribution has been to Indian food. It is well known that the kings and nawabs of the Mughal era were very fond of delicious food and would even reward their chefs for new innovations. This book is a compilation of � rich and delectable recipes that have each been tried and tested by me and my team of experts.

Mughlai food is rich in cream and uses oodles of ghee. Though mostly considered to be non-vegetarian in nature Mughlai food has loads of great vegetarian delicacies. This book includes a lot of recipes that have been altered to substitute the meat for other vegetarian ingredients such as paneer or vegetables. Mint and coriander leaves are also used in large quantities in mughlai cooking. One of the most prized ingredients in Indian cooking, saffron is used not only in desserts but also while preparing subzis, rotis and rice or pulaos. Dry fruits such as almonds, pistachios, cashew nuts and raisins are a favorite with the Mughals and used abundantly in lots of preparations such as� Cashew nuts are used in gravies in the form of a paste for thickening. If required you could substitute these with melon seeds. Mughlai food is very spicy and full of fat and traditionally most deep-frying is done in ghee. For those of you who are weight conscious substituting the ghee for oil is an option.

Mughlai Cuisine

Mughlai cuisine is one of the most popular cuisines, whose origin can be traced back to the times of Mughal Empire. Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. Mughlai food is quite spicy and has a very unique aroma. On eating Mughlai food, one can get a feel of the ground spices. The spices used in the preparation of Mughlai food are easily accessible.

Mughlai food is especially preferred in Northern parts of the country. Some of the Mughlai dishes have Muslim names such as biryani, pulao, kebabs, kofta. This is suggestive of the strong influence of Muslim cooking style. The Mughals have truly left a long lasting influence on India, which is also reflected in the cuisine of India. Mughlai food occupies a commanding position in the popular cuisines of India.

The rich preparation of Mughlai food consisting of flavored sauces and butter based curries is so tempting that food lovers are bound to crave for more and more food. Mughlai food offers an amazingly delicious variety of food ranging from hot spicy shorba or soup to ginger based roasted meats to kulfi with rose petals sprinkled on it. Even, the names of the Mughlai food are so attractive that a person gets tempted to try out different dishes.

Though, Mughlai food is cooked in all parts of the country, but the best feel of this cuisine can be had only in Delhi, which specializes in the preparation of this royal cuisine. In the 16th century, India was invaded by Mughals, who introduced the exotic spices, nuts and fruits to India. Also, the Indians got an opportunity to learn new techniques of cooking. In the preparation of most of the Mughlai dishes, milk and cream is used liberally. Mughlai Biriyanies, Pasandas, Kormas and Pulao are so enticing and yummy that people usually end up licking their fingers.

Popular Mughlai Recipes

• Aloo Ka Raita
• Badaam Halwa
• Carrot And Capsicum Raita
• Chaamp Masala (Lamb Chops Curry)
• Chicken Biryani
• Chicken Korma
• Chicken Tikka
• Chole or Chane
• Jhinga Malai Curry (Creamy Prawn Curry)
• Kesar Chawal
• Murgh Achaari
• Naan (Indian Bread)
• Palak Gosht
• Palak Paneer
• Paneer Tamatari
• Seekh Kebabs
• Tandoori Chicken Legs (Grilled Chicken Drumsticks)
• Biryani