6 famous dishes that were the special gift of Mughals to the Indian subcontinent


6 famous dishes that were the special gift of Mughals to the Indian subcontinent

Mughal Special Chicken Korma

In the early 18th century, food in the Mughal empire differed significantly from that of earlier Muslim dynasties. The principal traditional ingredient in Turkic and Baluchi food was rice, which had become the staple starch of many parts of north-western India by the end of the medieval period. Turkiya cuisine also included wheat, maize, and dairy products – but only to a limited extent because camel milk was still preferred for drinking. Fruits were generally absent from both Turkic and Balochi food, with the exception of dates and a few local varieties of citrus. The meat was restricted to chickens, ducks, geese or sheep (mostly boiled), although game such as venison or bear was not unknown. Some spices were used in small quantities – cumin, fennel seeds, cloves and cardamom – but they played no part in everyday cooking beyond their flavouring properties. Chicken eggs were famous as a Yoruba delicacy known as ibidiya ("nigger's eggs"), while Delhi elite feasted on live frogs boiled in butter.

  • Mughal Special Chicken korma 
  • Mughal food nalli nihari recipe 
  • Mughal special paratha recipe
  • Mughal mutton seekh kebab food recipe
  • Mughal Shahiee biryani food recipe
  • Mughal kofta khabab food recipe

Mughal Special Chicken Korma 

Mughal cuisine is a type of Indian food that borrows heavily from Persian and Central Asian styles. The Mughals were a Muslim dynasty that ruled over parts of North India from the 16th century to 1857. They are credited with establishing the Mughal Empire, one of the largest empires in world history. Their cuisine was famed for its richness and exoticism, and included such dishes as chicken korma. 
Chicken korma is a mouth-watering Indian dish that typically features chicken meat cooked in a creamy sauce made of spices, coconut milk, and dairy. There are a variety of recipes for chicken korma, but most versions include boneless, skinless chicken breasts or thighs cooked with onions, tomatoes, and garlic until tender. Curries are thickened with starch (usually flour or cornstarch) and served with rice or naan bread. This delicious dish is perfect for any occasion and can be made at home with simple ingredients you likely have on hand.
Chicken korma is a type of dish made from chicken cooked in a mixture of spices, including ginger, garlic, and cardamom. It is typically served with rice or naan bread on the side. Some versions also include raisins or nuts. Chicken korma is an easy dish to make at home, and can be enjoyed as a meal or appetizer.

Mughal Food Nalli Nihari Recipe 

Nalli nihari is a dish made of rice and lentils cooked in a gravy made with masala, vegetables, and chicken or mutton. 
The history of nalli nihari is uncertain, but it is believed to have originated in north-west India. Today, nalli nihari can be found all over the country and is one of the most popular Punjabi dishes.
There are many variants of nalli nihari, but most typically include rice, lentils, peas, garam masala, turmeric, and soy sauce. Some variations also include cauliflower or mushrooms. The gravy can be poured over cooked rice or served as a side dish.
Nalli Nihari, also spelt as Nalla Nihari, is a popular Indian dish made with rice and lentils. The dish is often flavoured with different spices such as cumin, ginger, and garlic. It is usually served hot with a side of Tikka masala or Masala dosa. Nalli nihari can be easily made at home using easy to find ingredients. Here are some tips to make the perfect nalli nihari: 
 -Start by soaking the rice and lentils overnight in plenty of water. This will help them to absorb the flavours better.
 -Once the grains have been soaked, rinse them off and drain them.
 -Heat up some oil over medium heat in a pot or pan. Add the rinsed and drained rice and lentils and cook for about 10 minutes, stirring occasionally.
 -Add a pinch of salt and then stir in the spices of your choice. If you're using fresh herbs such as cilantro, basil, or mint, add them into the pan now. If not, wait until later on in the recipe.
 -Once everything is cooked, add a cup or so of water and simmer for about 15 minutes until all the water has been absorbed and the rice has thickened up. Serve hot with tikka masala or masala dosa on the side.

Mughal Special Paratha Recipe

Many popular Mughlai paratha recipes call for different types of rice and spices. However, the racepi (vegetable) mughlai paratha is unique because it includes minced raw vegetables in the dough. The different fried rice and vegetable layers make this a filling and delicious dish. This variation is perfect for vegetarian or vegan diets as well.
When it comes to Indian cuisine, the Mughlai paratha is one of the most popular dishes. This fluffy, layered pastry is made from various ingredients and can be enjoyed for breakfast, lunch, or dinner. Here are some tips for making this dish successfully: 
1. Use an easy-to-handle dough. The dough for a Mughlai paratha should be easy to handle and sufficiently raised to not stick to your hands or the work surface. A well-kneaded dough will ensure a flaky pastry that is not dense or tough.
2. In a skillet, heat oil over high heat. Add cumin seeds and let them cook until they emit a fragrant aroma. Then add the onions and sauté until they become soft.
3. Mix flour, salt, sugar, and yeast in another bowl. Gradually add warm water until the dough begins to toss and rise. Stir in the onion mixture and fold in until it forms a thick batter. Refrain from overmixing or the dough will become tough.
4. Preheat a flat griddle or stovetop grill over medium-high heat and pour 1/2 cup of oil onto it (or enough to coat). When ready, spoon out 1/2 cup of batter onto the griddle or grill and spread it into an even layer with your fingers or a spoon (the batter will be very thin). Cook for about 30 seconds per side on each side or until golden brown and cooked through (the inside should be soft). Repeat with the remaining batter (if needed). Serve hot!

Mughal Mutton Seekh Kebab Food Recipe

What is Mutton Seekh Kebab Food Recipe?
Mutton seekh kebab is a popular Indian street food consisting of grilled or barbecued mutton minced with spices, onions, and tomatoes. The dish is typically served on a rice bed and may include other ingredients like yoghurt or mint chutney. In India, the mutton seekh kebab is often considered one of the national dishes.
Today, the mutton seekh kebab can be found all over the world. In some countries, such as the United States, it is very common in restaurants and fast-food chains. Another popular dish variation is the lamb seekh kebab which features lamb instead of mutton.
How Does Mutton Seekh Kebab Food Recipe Taste?
Similar to other types of Pakistani and Indian cuisine, mutton seekh kebab generally contains flavours that are intensely marinated in spices. The meat can be tender but firm due to the spices and the minimal amount of oil used in preparation. Some people describe the flavour as being strong and complex with notes of creaminess from the yoghurt or mint chutney. Additionally, many people enjoy how sam paralysis (a type of spice that numbs your throat) which can be found in some brands of mutton seekh kebab spice blends. The dish is typically not too spicy for those unfamiliar with hardcore Indian cuisine or Pakistani cuisine variant preparations.
There's no denying it: lamb is a delicious and succulent dish. Lamb can easily be cooked on the stovetop or in a barbecue grill, but it's also perfect for a food recipe. Here are six delicious lamb recipe recipes that you'll want to try:
Mutton Seekh Kebab (Arrives Quickly on the Grill) 
The classic Pakistani restaurant dish, mutton seekh kebab, inspires this kebab recipe. The ingredients include minced lamb, garam masala, onion, spices, and yoghurt marinade. Skewer the meat onto skewers and grill it over medium-high heat until it's chargrilled and tender.

Mughal Shahiee Biryani Food Recipe

Shahiee biryani food recipe is a one-pot dish that can be made easily with just a few ingredients. This traditional Pakistani breakfast is typically served with basmati rice and various types of meat such as chicken, mutton, or beef. The flavours in this dish are intense and delicious, making it an ideal meal for any time of day. Here are the secrets to making Shahiee biryani food recipe:
1. Choose the right rice. Basmati rice is the perfect choice for this dish because it has a delicate flavour and can absorb all of the flavours in the recipe.
2. Sauté the meat first. Always start with sautéing the meat before adding any other ingredients to avoid losing flavour. Sautéing allows the meat to cook evenly and add some extra flavour to the dish.
3. Add spices at the last minute. Many people like to add spices such as turmeric, cumin, or cardamom at the very end of cooking so they don't overpower the other flavours.
4. Serve warm, topped with yoghurt and mint chutney. Whether you serve Shahiee biryani food recipes hot or cold, it's sure to be a delicious and nutritious meal!

Mughal Kofta Khabab Food Recipe

Do you love Indian food? If so, you will love this dish: mugol kofta. This dish is a minced lamb and beef mixture shaped like a doughnut, then deep-fried. It is served with a sauce made of yoghurt, mint, garlic, onion, and tomato paste. This dish is sure to please any palate!
Are you looking for a healthy and Vegetarian meal that can be quickly made at home? How about Mugol Kofta?
Mugol Kofta is a vegetarian dish made from ground chickpeas, onions, spices, and Indian moguls (curry leaves). It simmers in a flavorful sauce for a few hours until it's perfectly cooked.
The best way to make this dish is by using a pressure cooker. This will help to speed up the process and give you an evenly cooked kofta. 
Once your kofta has finished cooking, it's time to assemble your bowl. Start by spooning the sauce over the top of the kofta. Add any desired vegetables like cauliflower, green beans, or Swiss chard. Finally, top everything off with some chopped fresh cilantro or mint. Serve warm and enjoy!

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