Mushroom Kadai

A Mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "Mushroom" is the cultivated white button Mushroom, Agaricus bisporus; hence the word "Mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of the cap. Mushroom Kadai is flavor of sub continental style this dish is served mostly in India, Pakistan and Bangladesh. Mushroom Kadai Ingredients 200 gm Mushroom 1 capsicum (shimla...

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Cabbage Poriyal

Poriyal is the Tamil word for fried or sometimes sauteed vegetable dish. The Kannada word for the same dish is Palya and in Telugu, its Porutu. It is usually made by shallow frying shredded or diced vegetables along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, spices, dried red chillis and coriander. In Tamil Nadu, shredded coconut would be added as a dressing. Poriyal serves as a side dish to a three course meal of rice with sambhar, rasam and curd. Cabbage Poriyal Ingredients 2 cups shredded cabbage 1 tsp mustard seeds ( rai...

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Badam Halwa / Almonds sweet

Halwa or Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world. Badam Halwa Ingredients 1 Cup Almonds  2-1/2 Cups Sugar  3 Cup Water  2 Cups Ghee  1 Pinch Saffron  Method Soak almonds in a bowl with boiling water. Remove the skin of almonds and make fine paste by grinding them in a grinder. Boil sugar with one cup of water in a pan, till it turns into syrup. Add almond paste to the boiling syrup and mix it well. Dilute saffron in a little water and add...

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Paneer Bhurji

Bhurji means scrambled. So as the name suggests, this cheesy delicacy is made out of scrambled cottage cheese. This dish is quick to prepare and yet it so full of flavor  A protein rich dish whose beauty lies in it’s simplicity. A hearty and satisfying dish that goes great with rice or breads Paneer Bhurji Ingredients 1 cup crumbled paneer 1 finely chopped tomato 1 finely chopped onion 1 chopped green chilly 1 finely chopped ginger 1/4 tsp turmeric powder 1/4 tsp chilly powder (optional) 1/4 tsp garam masala powder (optional) 1/4 tsp cumin seeds (optional) salt for taste oil 3 tsp Method Have one cup crumbed Paneer...

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Egg Kadai

Simple Indian Boiled Egg Kadai  or Anda Kadai is an Indian non veg dish. This delicious and healthy food is very simple to prepare . You can serve Simple Indian Kadai Boiled Egg Roast with the plain white rice , bread,sandwiches and fried rice. Egg Kadai Ingredients Eggs-8 no’s Green chilly chopped-6 no’s( adjustable according to your taste) Onion sliced-2 small size Ginger paste- 2tbsp Garlic paste-2 tbsp Oil for making thick gravy- 3tbsp Oil for frying the eggs- 1/2 cup Bay leaves(Karuga/Vazhana ela) – 3nos Cinnamon(Karugapatta) - 1" piece Cardamom(Elakka) - 5 nos Cloves(Grambu) - 4 nos Fennel(Perum Jeerakam) - 2 tsp Curry leaves...

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Punjabi Aloo Gobi Masala

Aloo Gobi Masala is a flavorful Indian vegetarian dish made with potatoes, cauliflower and many spices which makes it fragrant and mouth-watering.  Lets see the preparation details. Punjabi Aloo Gobi Masala Ingredients 2 large Potatoes (about 2 cups), scrubbed, peeled and cut into 1/2 inch cubes 1 medium Cauliflower (about 3-4 cups), cut into medium sized florets 1 large Onion, finely chopped 1 tsp Ginger-Garlic Paste 2-3 Green Chillies, roughly chopped (Adjust acc to taste) 2-3 tbsp Coriander Leaves, finely chopped 1 1/2-2 tbsp Oil 1 tsp Jeera/Cumin Seeds A pinch of Hing/Asafoetida (Optional) 1/2 tsp Haldi/Turmeric Powder 3/4...

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Bengali Cham Cham

Cham cham or chum chum is a traditional Bengali sweet that is popular in Pakistan, India and Bangladesh. It comes in a variety of colors, mainly light pink, light yellow, and white. It is also coated with coconut flakes as a garnish. Bengali Cham Cham Ingredients Milk - 1 liter (5 cup) Lemon juice - 2-3 tbsp (2 lemons) Sugar - 2 cup (450 grams) Ararot - 1 tbsp For stuffing: Mawa - 1/4 cup (60 gram) Cardamoms - 3-4 (peel and make powder) Powdered sugar - 2-3 tbsp (30 grams) Pistachios - 7-8 (thinly sliced) Kewada essence - 2-3 drops Orange color - less then 1 pinch Method Making Cham Cham Take milk in any utensil and place...

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Rava Laddoo / Suji Laddoo

Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. Laddu comes from the Sanskrit word transliterated as ladduka or lattika meaning a small ball. Though contested, it is widely believed to originate from the Mithilanchal region of Bihar during the times of Chandragupt Maurya. Rava Laddoo / Suji Laddo Ingredients 1 cup very fine Semolina/Sajjige/Suji/Sooji 1/4 packed cup grated coconut, fresh or frozen (Optional) 3/4...

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Besan Laddoo / Besan Laddu

Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. Laddu comes from the Sanskrit word transliterated as ladduka or lattika meaning a small ball. Though contested, it is widely believed to originate from the Mithilanchal region of Bihar during the times of Chandragupt Maurya. Besan Laddoo  Ingredients 1/2 cup unsalted butter or ghee  1 and 1/2 cup besan (gram flour) 2 tbsp suji/semolina 1/4 tsp  cardamom...

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Murg Kali Mirch

Let See a very simple dish which is called Murg Kali Mirch which is also called as Black Pepper Chicken. Murg Kali Mirch Ingredients 1 small chicken (800 gm) 1 cup curd 2 tsp ginger garlic and green chillies paste half spoon garm masala 1/2 tsp jeera  1 tsp coriander powder  1/4 kali mirch powder 1/2 kasoori methi 2 tsp butter  salt according to taste Method First marinate chicken in curd for 1 hour. Melt butter in kardai, put jeera and fry for some time then put coriander powder, kasoori methi, garam masala Now put ginger, garlic and green chillies paste fry till it becomes little brown and then put chicken...

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Murg Noorjehani

Lets experience one of the finest Mughali dish which is also called Noor which mean's Light or bright. Dish colored in yellow which is more bright and very delicious. Murg Noorjehani Ingredients 1 kg chicken 1 tsp salt 1 tsp aniseed 8 pieces garlic 4-5 cloves 1/2 inch ginger 4 green chillies 1 cinnamon stick 3 brown cardamom 2 cups of whipped curd 6 tsp ghee (clarified butter)  3 finely chopped onions 3 bay leaves 1/2 cup milk A pinch of saffron 1/2 tsp oil 5-6 sultanas and almonds Method For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water.  Add...

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Murg Kababs Mughlai / Chicken Kababs Mughali

Let see how to prepare Murg Kababs Mughlai. Murg Kababs Mughlai Ingredients 500 gms Chicken (cut into pieces)  1 cup Cornflour  1 tsp Garlic juice 2 tblsp Curd  2 cups Clarified Butter  1 Cellophane Bag  1 tsp Ginger juice 1 tsp Black Pepper  Method Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours. Now put cornflour in the bag with little salt and black pepper. Add pieces of chicken removed from garlic juice and ginger and vinegar. Shake the bag well with chicken, cornflour, salt and pepper in it. Heat the ghee in a pan. Then gradually add pieces of chicken and fry them...

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Mughlai Chicken Pulao

Let see how to prepare Mughlai Chicken Pulao dish. Mughlai Chicken Pulao Ingredients 1 Chicken cleaned and cut 2 cups Clarified Butter  4 big sized Onion (Pyaj) minced 1/4 kg Curd (Dahi)  1/2 kg Rice 1/2 tsp Saffron (Kesar)  Few Sliced and fried Almond (Badam)  4 Bay Leaf (Tej Patta)  1 long piece Cinnamon (Tuj/Dalchini)  10 Cloves (Lavang)  10 Cardamoms 18 Pepper corns (Kalimirchi)  3 pods Garlic (Lasun)  1 long piece Ginger (Adrak)  1 tsp Red Chili Powder (Lal Mirchi)  2 tsp Coriander Seeds Powder (Dhania Powder)  1 tsp Cumin Seed Powder (Jeera)  1/4 tsp Turmeric...

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Meat Durbari

One of the famous Mughali Durbari dish for Lamb also called Meat Durbari. Meat Durbari Ingredients 1 big sized Onion   1 Ginger   2 tsp chopped Coriander Leaves  2 fresh Green chilli slit lengthwise into halves 3 tsp Clarified Butter  3 or 4 cloves Gralic peeled and coarsely chopped  3 tsp Wine Vinegar 180ml warm Water 1 tsp Tomato puree For paste 1 tsp Sesame or Til seeds  1 kg Leg of Lamb 1 tsp Mustard or Raai Seeds  1 Bay Leaf or Tej Patta 2 tsp Poppy seeds  2 piece Cinnamon  2 or 4 dried Red Chillies 4 Cloves  10 Black Pepper  2 Brown Cardamom  Method  Trim...

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Keema Matar

Keema, Kheema, or Qeema is a traditional South Asian meat dish. Originally this word meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan. Keema Matar Ingredients 1/2 kg minced meat  1 cup shelled green peas  1/2 cup ghee  2 tsp cumin seeds  4 cloves  A small piece of cinnamon  4 peppercorns  Seeds of 1 black cardamom  2 bay leaves  1 cup grated onions  1 tsp ginger paste  1 tsp garlic...

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