Mughlai Paneer Mutter

Mughlai Paneer Mutter

Serves: 3 - 4

Ingredients

200 g paneer, cut into cubes
1 tablespoon oil
1 large onion, grated or finely sliced
100 g mutter ( green peas, frozen / fresh )
1 tomato, finely chopped
2 strands of saffron, ( soaked in 1 teaspoon milk ) - ( optional )
1 cup ( 100 ml ) water
1/2 teaspoon salt( or to taste )
1 tablespoon fresh cream
1 cheese cube, grated or 1 tablespoon cream ( to garnish )
1 tablespoon chopped coriander leaves

For Mughlai masala:

1/4 teaspoon turmeric powder
1 tablespoon chopped cashew nuts
4 whole red chillies or 1/2 teaspoon red chilli powder
6 cloves garlic, chopped
1 /2 - piece ginger, chopped
1/2 teaspoon cumin seeds ( jeera )
1 - inch piece cinnamon
3 cloves
2 black cardamoms

Make a smooth paste of above ingredients in a mixer.

Method

Heat 1 tablespoon oil and fry onion till oil golden color. Add ground Mughlai masala and lightly fry till fragrant on a low heat for 5 - 7 minutes.

Add finely chopped tomato and diluted saffron ( optional ). Fry for a few minutes ( till tomatoes well blended with Mughlai masala ). Then add paneer pieces and mutter ( green peas ). Stir to coat paneer with masala. Add salt to taste.

Pour 1 cup ( 100 ml ) of water. Let it come to a boil, then reduce heat. Cover and cook till paneer and mutter softens, stirring occasionally. Finally add fresh cream and mix well. Do not heat again. There should be a thick creamy gravy when the paneer is done.

Garnish with chopped coriander leaves and extra cream or grated cheese. Serve with Parathas / Naan / Rotis / Pulao ....

Mughlai Paratha ( with atta / whole wheat flour )

Mughlai Paratha ( with atta / whole wheat flour )

Basic recipe credit - Tanushree Podder ( Author - Dishes & Desserts )

Makes : 4

You will need

200 g atta / whole wheat flour ( gehun ka atta )
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon oil
85 - 100 ml water ( to make dough )
1 beaten egg
Extra 1/4 cup atta
Extra 8 - 10 teaspoons oil

Method

Sieve together flour, baking powder and salt. Rub the sieved flour with 1 tablespoon oil and slowly add water ( 85 - 100 ml ) to make stiff dough.

Divide the dough into 4 equal portions and shape them into round balls.

Roll out each ball into a thick flat round ( approximately 4 - 5 inches in diameter ).

Apply little oil, sprinkle a little flour and fold it into semicircle.

Again apply oil and flour. Fold in lengthwise. Roll it, press down and roll out again into a square of 8 x 8 - inch.

Brush the surface of each paratha with beaten egg and turn all four corners towards the centre.

Heat griddle and apply little oil. Put the paratha on it. Cook by adding oil around the edges.

Turn and fry the other side by applying oil ( adjust heat low to medium and do not cook on high heat. Approximate frying time 5 - 7 minutes for each paratha )

When brown patches appear on both sides ( also it will puff slightly ), remove from the griddle and serve hot with any Mughlai / North Indian dishes of your choice.

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Chicken Mughlai

Chicken Mughlai

Ingredients

500 chicken, clean and cut into pieces ( use boneless chicken for best result )
1 tablespoon oil
1 large onions, grated or finely sliced
1 tomato, finely chopped or 1 tablespoon (15 ml) tomato puree
2 strands of saffron, ( soaked in 1 teaspoon milk ) - ( optional )
1 cup ( 100 ml ) water
3/4 teaspoon salt ( or to taste )
1 tablespoon fresh cream
1 extra cream ( to garnish )
1 tablespoon chopped coriander leaves

For Mughlai masala:

1 teaspoon lemon juice
1/4 teaspoon turmeric powder
1 teaspoon charoli ( optional )
1 tablespoon chopped cashew nuts
4 whole red chillies
6 cloves garlic, chopped
1./2 - piece ginger, chopped
1/2 teaspoon cumin seeds ( jeera )
1 - inch piece cinnamon
3 cloves
2 black cardamoms

Make a smooth paste of above ingredients.

Method

Heat 1 tablespoon oil and fry onion till oil golden color. Add ground Mughlai masala and lightly fry till fragrant on a low heat for 5 - 7 minutes.

Add finely chopped tomato / tomato puree and diluted saffron ( optional ). Fry for a few minutes ( till tomato well blended with Mughlai masala ). Then add chicken pieces. Stir to coat chicken with masala. Add salt to taste.

Pour 1 cup ( 100 ml ) of water. Let it come to a boil, then reduce heat. Cover and cook till chicken is tender, stirring occasionally. Finally add fresh cream and mix well . Do not heat again. There should be a thick creamy gravy when the chicken is done.

Garnish with chopped coriander leaves and extra cream. Serve with Parathas / Naan / Rotis / Pulao ....

Mughlai Paratha

Happy New Year 2011

Wishing all my readers, mail subscribers, silent readers, blog followers, Facebook friends, Networked blog followers, Twitter friends, various food blog followers, different Facebook pages ( KAF friends, Mangalorean cuisine friends, Parsi cuisine & Maharashtrian cuisine ) & well wishers ... A Very Happy New Year 2011

Best Regards

Niyaprakash



Mughlai Paratha ( with egg coating )

Recipe credit - Tanushree Podder ( Author - Dishes & Desserts )

Makes : 4

You will need

200 g all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon oil
85 - 100 g water ( to make dough )
1 beaten egg
Extra 1/4 cup flour
Extra 8 teaspoons oil

Method

Sieve together flour, baking powder and salt. Rub the sieved flour with 1 tablespoon oil and slowly add water ( 85 - 100 ml ) to make stiff dough.

Divide the dough into 4 equal portions and shape them into round balls.

Roll out each ball into a thick flat round ( approximately 4 - 5 inches in diameter ).

Apply little oil, sprinkle a little flour and fold it into semicircle.

Again apply oil and flour. Fold in lengthwise. Roll it, press down and roll out again into a square of 8 x 8 - inch.

Brush the surface of each paratha with beaten egg and turn all four corners towards the centre.

Heat griddle and apply little oil. Put the paratha on it. Cook by adding oil around the edges.

Turn and fry the other side by applying oil.

When brown patches appear on both sides, remove from the griddle and serve hot with any Mughlai / North Indian dishes of your choice.

Haleem in Chennai

Haleem

Haleem (Persian: حلیم) is a thick Persian, Pakistani and North Indian high calorie dish. Although this dish varies from region to region, it always includes wheat, lentils and meat.

Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours which results in a paste like consistency, with the taste of spices and meat blending with wheat.

Haleem is sold as snack food in Bazaars all year around. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, during the Ramadan month, is very famous and is distributed all over the country.

Haleem can be eaten with any variety of rice or any variety of Indian breads. Haleem especially preferred side dish to break the fast during Ramzan fasting as it provides wholesome nutrition and calories.

Haleem is available only during the Ramzan month at

Mughal's Zaika Restaurant
No. 8, Rajaratnam Street
Kilpauk,
Chennai

Tel # 42858901 /42858902

From 11.30 am to 11 pm

Landmark - Behind Ega Theatre

North Indian, Tandoori, Mughlai dishes also available

Chicken Biryani, Mutton Nihari, Haleem, Mutton Rogan Josh & Phirni

Suggestion - 1 serving bowl of each gravy dish ( including Haleem ) is sufficient for 3 person.

Godrej Real Good Chicken Keema Paratha / Mughlai Pratha

Godrej Real Good Chicken Keema / Kheema Paratha / Mughlai Paratha

Godrej Real Good Chicken is a brand name in India. It's available in leading super markets and you can select curry cut pack, bone less, leg piece, drumsticks, kheema, lollipos, soup pieces, whole chicken ....

Makes: 5

You will need

For Paratha:

Sufficient atta dough for 5 parathas
Ghee / oil for frying
1/4 cup extra whole wheat flour

For Keema / Kheema mixture:

250 g Godrej Real Good Chicken Keema / Kheema ( minced meat )
2 onions, finely chopped
1 - inch piece ginger, finely chopped
5 garlic, finely chopped
1 green chilli, finely chopped
2 springs curry leaves
3/4 teaspoon salt ( or to taste )
1 tablespoon oil ( for keema )

Spice powder:

3/4 teaspoon red chilli powder
1/2 teaspoon pepper powder
1/4 teaspoon turmeric powder
2 teaspoon coriander powder
1 tablespoon + 1 teaspoon water

In a small bowl, dilute spice powders with water.

Method

For Keema Mixture:

Heat oil in a frying pan. Add chopped onions and fry till pink.

Add chopped garlic, ginger, chopped green chilli and curry leaves. Saute on a low heat for 2 - 3 minutes till fragrant.

Mix with diluted spice powders. Saute for 1 - 2 minutes till the raw smell goes.

Add Godrej Real Good Chicken Keema and salt to taste. Mix well. Do not water.

Cover with a lid and cook on a low heat for 15 minutes or till done. Keep aside for cooling.

Divide keema mixture into 5 equal portions.

For Parathas:

Divide the atta dough into 5 equal medium sized balls and spread it in your palm to make a small pouch.

Fill each atta pouch with cooked keema mixture and seal the atta pouch.

Without adding too much pressure spread the kheema-stuffed atta balls to make a medium sized paratha with the help of dry flour. It should be rolled and cooked immediately.

Heat a non - stick Roti tawa. Reduce heat to medium and fry parathas till golden brown on both the sides. Apply oil / ghee.

Serve hot with raw onions and mango pickle or dal.

Cooking time - approximately 12 minutes for each paratha.

Rumali Roti / Roomali Roti

Here's the new recipe link of Rumali Roti (above photo)



















Rumali Roti / Roomali Roti

A large thin roti folded like a handkerchief or roomal, from which it get its name. Popular with rich meat dishes in Mughlai cuisine.

Recipe Credit - Mrs Khatau & Niru Gupta

Makes: 3

Ingredients

1 cup ( 200 ml ) maida ( plain flour )
1/2 teaspoon salt
1 tablespoon oil
1/3 cup ( 80 ml ) warm water

Method

Make a soft dough with flour, oil, salt and water. Cover and set aside for one hour in an airtight container.

Knead again and divide into three lemon sized balls.

Roll out each one paper thin with the help of dry flour ( roti should be almost translucent ).

Invert a heavy cast iron pan over the gas burner ( very high heat ) and spread the roti over it. Cook for 30 - 40 seconds or until the small bubbles start appearing over the surface and underside is light brown. Turn over at once, and cook till the outer side is a speckled brown too.

Remove from the griddle and fold like handkerchief and serve with kebabs / butter chicken masala / korma....

Haleem from Mughal's Zaika Restaurant - Kilpauk, Chennai

Haleem from Mughal’s Zaika Restaurant, Chennai

Haleem is very popular dish during ‘’ Ramzan ‘’ and “Moharrum” months. The origins Haleem can be traced to Persian food culture. While it is a delicacy year round, it gains importance during fasting months of Muslims. Haleem is equally popular in Pakistan, Bangladesh etc.

The main ingredients of Haleem are wheat ( broken wheat as well), lentil and tender meat ( beef, mutton or chicken). The preparation of dish is time consuming as it is slow cooked for seven to eight hours and hence it is in a paste-like consistency. The taste of Haleem, therefore is a mix taste of spices and meat blending with wheat.

I had tasted Haleem once in KLCC Food Court , Kulala Lumpur, Malaysia and had been searching for an appropriate place in Chennai, where it is prepared in the traditional way; so that I can recommend to all of you. Finally, my search got fruitful at ‘’ Mughal’s Zaika Restaurant”, Kilpauk, where authentic tandoori & Mughlai Cuisine is served in the traditional way. While a variety of dishes were available, I bought haleem, mutton biryani in Mughal style, reshmi kebab, Irani chicken, Lucknowi Mutton Nihari and dessert ‘’ phirni ‘’ & Shahi Tukra. All the dishes were very tasty and really ‘’ authentic’’. Highly recommending ‘’ Haleem ‘’ during the period of ‘’ Ramzan’’. Haleem available at this restaurant from 11 am to 11 pm, only during the Ramzan month - till id. So please don’t miss to taste.

Haleem can be eaten with any variety of rice or any variety of Indian breads. Haleem especially preferred side dish to break the fast during Ramzan fasting as it provides wholesome nutrition and calories.

There is parking space around the restaurant as it is off the main road. The hotel staff is courteous and polite - and also very helpful while answering queries about preparation. Good for family outings with ample space.

Mughal’s Zaika Restaurant
No. 8 , Rajarathinam Street
Kilpauk
Chennai

Tel # 42858901 /42858902

Land mark - behind Ega Theatre- (Road adjacent to Ega Theatre towards Kelly’s. Once on this road, take the Ist right turn. The restaurant is the 2nd building on this street).

Mughal Mutton Biryani & Haleem


Irani Chicken


Lucknowi Mutton Nihari


Reshmi Kebab



Shahi Phirni


Shahi Tukra


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