Mughlai Cuisine Recipes

Mughlai Aloo Matar Gobi as the name suggests is a typical Indian side dish higher on spicy side with the flavors of Ghee, Curd and fried onion. If you are planning Indian menu for the party than this dish would fit in well and compliments almost all kinds of dals, curries. During winter cauliflower and green peas are abundantly available in market so this recipe could be tried during the season with the best of local produce.  Serve Mughlai Aloo Matar Gobi along with Phulka and Tadka raita ...

The Dahi Ke Kebab is a classic Mughlai appetizer that can make you a star in your parties. The kebab recipe that used greek yogurt (hung curd), flavoured along with saffron and a minimum set of spices and given a binding with a little paneer and cheese that brings out the delicious taste of the kebab.  Serve Dahi Ke Kebab along with Dhaniya Pudina Chutney for a house party. If you like this recipe, you can also try other Indian appetiser such as Moong Matar Kebab Recipe Rajma ...

Chicken Malai Kabab are also known as Reshmi Kebabs. These kebabs belong to Mughlai cuisine and are normally served as starters in restaurants. These kebabs are made with cheese, cream, thick yogurt and spices. They just melt in mouth and tastes delicious. Normally, these kebabs are made in tandoor over charcoal. But you can also make them in the oven, as in this recipe I tried. You can serve these Murg Malai kebabs for parties as starters. Just prepare the marinade and apply to chicken and keep ...

Mughlai Aloo Lajawab Recipe is a rich and luscious potato gravy, which originates from the house of Nawabs. The potatoes are roasted and then simmered in a thick cashew, cream, tomato based gravy. The curry is flavoured with the caraway seeds, and mild spices which renders a strong nutty flavour to the dish. Simple ingredients but the process of simmering it on slow fire is what gives the much flavour to the curry. It has potatoes, cashews, cream, milk, curd and ghee which adds the thickness and ...

Veg Mughlai Paratha Recipe is a paratha where crumbled paneer tossed with veggies is cooked in ground spices and filled with eggs in Indian Flat Bread to shape a thick fat square packet and served with tangy mint and coriander chutney. Best for any festival or special occasions. The authentic dish is made with minced keema mutton but we have created with egg scramble and vegetables to try this delicious dish. Serve Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend ...

Mughlai Zafrani Murg Recipe is a delicious recipe made with chicken in yogurt gravy, flavoured with saffron. Chicken is marinated with lot of yogurt, fresh cream and handy spices and spice powders like cumin powder, coriander powder and lemon juice. This a quick method of preparing the dish since I have used microwave oven to cook the dish. You can also make it in kadai which will take about 40-50 minutes. Make sure you prepare this dish in a non stick pan since there is absolutely no oil used in ...

Mughlai Keema Paratha is a classic recipe of street food found on the streets of Bengal of a stuffed paratha with a layer of egg and spicy mutton keema wrapped to make a lifafa-envelope style flaky parathas This paratha is then shallow fried and cooked until crisp. Although the traditional recipe calls for mutton keema you could also use chicken keema if you like.  Serve Mughlai Keema Paratha by cutting it into little squares along with Dhaniya Pudina Chutney and pickled onions  ...

Mughlai cuisine consisted a list of dishes developed in Medieval India at the time of Mughal empire. Mughlai cooking dishes are array of recipes from Central Asia and North India. Mughlai food is known for its richness, exotic taste and spiciness. Nargisi Kofta is an another rich exotic mughlai recipe, a combination dish of mutton keema and boiled eggs. Marinated mutton keema wrapped on hard boil eggs and braised into spicy rich yogurt gravy is called Nargisi Kofta curry. It can be served with pulao, ...

A popular non-vegetarian appetizer from the Mughlai cuisine, Kalmi Kebab uses the leg piece or the chicken drumstick. Coated in rich and flavoursome marinade, the spices give it a depth of flavour, while the yogurt keeps them succulent and juicy. The kalmi kababs get a distinctive nutty aroma from the addition of cashews. The flavours are rather mild yet the kebabs taste delicious. Serve Kalmi Kebab as a party starter along with Pickled Onions and Dahi Pudina Chutney. You can also make ...

Mughlai cuisine dates back to the era of Mughal rule in India. It usually refers to the recipes that were a part of the royal kitchen. The distinct aroma and taste from various spices, dry fruits and nuts used in cooking give the feeling of a royalty. Mughlai Bhindi is the vegetarian version of the rich and diverse Mughlai cuisine. Serve Mughlai Bhindi with Homemade Butter Naan or Whole Wheat Palak Naan. Here are a few more similar recipes to try Paneer Pasanda Recipe (Cottage Cheese in Spicy ...

The Kesar Pista Phirni is a traditional dessert made during festivals like Ramadan. Basmati rice is ground into a coarse paste and then cooked in milk along with cardamom and saffron which adds to the delicious flavour and taste.  Kesar Pista Phirni Recipe makes for a great party dessert as it can be made ahead of time and refrigerated. It is a hit with most people and kids absolutely love this recipe. Serve Kesar Pista Phirni Recipe as a dessert after a meal of Spicy Aloo Naan Recipe, Smoked ...

Shahi Tukda Recipe is a delicious and yet simple sweet dish made with ghee roasted bread that is topped with a creamy kesar Rabri and nuts. The addition of spices like saffron and cardamom along with rose water, pistachios and almonds in the Rabri brings in delectable flavours and taste to the Shahi Tukda.  Serve Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha with a party meal of Nawabi Paneer Curry, Hyderabadi Vegetable Biryani and Tomato Onion Cucumber ...

मुघलाई खाना मुघल जमाने से प्रसिद्ध हुआ है. यह खाना शाही रसोई में बनाया जाता था और इसमें कई तरह के ड्राई फ्रूट्स और मेवों का प्रयोग किया जाता था. आप भी इसे किसी ख़ास अवसर पर अपने खाने के लिए बना सकते ...

Mughlai Style Aloo Matar Gobi Curry/Sabzi Recipe is a rich onion based gravy that will keep you wanting to eat more than just one serving. This curry is prepared with day to day vegetables such as Potato/Aloo, Matar/Peas and Gobi/Cauliflower but the gravy it is cooked in gives it that extra flavour to these humble vegetables. This Gravy is rich as it has a brilliant finish in the addition of a decadent curd and saffron/kesar mixture. The gravy gives out a strong aroma while being ...

Shabnam Curry is a creamy dish from the Mughlai Cuisine. Mushroom here is the star ingredient. A combination of mushrooms and peas cooked in a nutty cashew nut gravy, this curry gets its rich deep colour from the addition of fried onion paste into the base of the curry. Although the authentic dish calls for mushrooms and peas, you can choose to add any vegetables/meat that you may like.  Serve this Shabnam Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole ...

Haleem is a Mughlai recipe popular in Hyderabad. Haleem is usually made from lamb/mutton with chana dal and broken wheat. This recipe of the Mughlai Style Chicken Haleem Recipe has chicken as the main ingredient along with chana dal. you can also try the same one pot dish recipe with various dals like toor dal or masoor dal and with added oats. Mughlai Style Chicken Haleem Recipe is a lighter version of haleem recipe. Serve Mughlai Style Chicken Haleem Recipe topped with caramelized onions and ...

Bread Halwa also called as Double Ka Meetha is a delicious dessert recipe that originated during the Mughals and Nizam Era. This recipe is commonly served in Hyderabad and is often seen served during festivals and special occasions. Another heirloom recipe from my Grandmother, Bread Ka Halwa is easy to make an a great dessert option to serve your guests on their sudden arrival and tastes great too. Serve Bread Halwa as a dessert during festivals or special occasions or make it to serve to your ...

Mughlai Fish Curry Recipe is a rich and yet spicy flavored curry that is cooked along with Mackerel fish to create a wonderful side dish that can go along with pulao, hot steamed rice or just plain with phulka. The gravy has a different twist to the usual coconut based curry. The curry is first made with a ground paste of onion that is fried till it well roasted and is mixed with curd and milk. Then we add the fish at the end stewed till the fish develops a nice flavor of the curry into it. Mackerel ...

The Shahi Vegetable Pulao recipe is a royal dish that has a perfect blend of spices that you can make for a special dinner and weekend lunch and when you have a party at home. The addition of spices and dry fruits, along with saffron and Kohinoor Authentic Basmati Rice heightens the flavour of the dish. And did you know that the Platinum range of Kohinoor Authentic Basmati Rice comes from the ethereal snow-fed valleys of the Himalayas. The rice has a signature sweet flavour and a heavenly aroma ...

Chicken Keema Paratha Recipe is a delicious high protein paratha where the chicken keema is delicately spices with garam masala and then stuffed into atta to make a crispy flaky paratha. The addition of cooking the paratha with ghee gives a delicious crispy and flaky crust as well. Serve the Chicken Keema Paratha as a wholesome one dish meal for lunch or dinner, along with Shalgam Gajar Aur Gobhi Ka Achar and Kesar Pista Lassi Recipe. If you like this recipe, you can also try other ...

Shahjahani Khichdi Recipe which is a wholesome dish from the mughlai cuisine, where the green moong dal is cooked along with rice and tossed along with whole spices and cashew nuts.  As the name suggest the Mughals were so found of naming the dish after the person who ruled the place. That is the tradition that has been followed and the names still remain the same. Khichdi is usually made with a mix of rice and lentil which is usually toor dal or moong dal. Here we have added green moong dal ...

Arguably the most influenced cuisine for Indian culinary techniques and methods for cooking meat goes to the Mughals and are still winning the hearts of millions of foodies all over the world and definitely will not retire in future. The recipe uses goat ribs which is the most tastiest part of the goat and ideal for any special masala preparation. Marination and slow cooking of the meat is adopted especially for such recipes. Lamb chops will also work well with this recipe, though the mutton meat ...

Korma is an Indian style Mughlai gravy with marinated chicken or vegetables. A dish dates back to the 16th century prepared in the Mughal kitchen and said to have been served to Shah Jahan and his guests at the Taj Mahal inauguration, as mentioned in the history. Mildly spiced with the flavour of mixed royal spices, the meat is braised in curd or fresh cream in this recipe, Chicken Korma. Here, a healthier version of the recipe where Chicken is cooked in onion puree that equally gives a mild taste ...

Chicken Pasanda Recipe was a favorite dish in the courts of the Mughal emperors . It was popular meat dish among the courtyards, thus the name “Pasanda” which is translated from “Pasande” meaning favorite. Typically they use the prime cuts of the meat to make this this. The dish consists of freshly ground whole spice powder with which the chicken is marinated.  The gravy has onions that are well caramelized and also cooked along with mushy tomatoes. The marinated chicken is then cooked ...