Flavours of Cusines - Mughlai

Hello All,
    Last month I hosted two events in my blog and before that one in May ..... I got overwhelming response from all. Big Thanks to all for linking your yummy recipes :)
 Flavours of cuisines started by Julie Eriyum Puriyum. I was very much interested in hosting her event and she gave me the opportunity without thinking twice. Thanks Julie ...

Mughlai cuisine consist of all the exotic recipes which used to be cooked in the royal kitchen of Mughal emperors ... Its influenced by Persian cuisine as well as regional cuisine from Punjab and Kashmir. 

Recipes mainly include whole spices along with the dry fruits and cream, that is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins. 
Mughlai cuisine is world-wide famous, now a days its very popular in the restaurants ..... Include Paneer tikka, dal makhani, shahi paneer, tandoori murg, chicken tikka... the list is endless :)

The event rules are as follows-

• The event runs from 1st July to 31st July.
• The theme for this month is "Mughlai ".It can vary from starter,main dish, side dish,soup,dessert or any other recipes,sweet or savory anything but strictly from that particular cuisine with the same ingredients & spices.No modifications or fusions or alterations is accepted.
• Bloggers and Non bloggers can participate.Bloggers can link their recipes using the linky tool. Bloggers who find it difficult or find some problem to link can also send & Non-bloggers can send in their recipes to my mail  with the following details-
• Your Name-
• Recipe Name-
• Recipe Details-
• Pic of the Recipe -
• Recipe must be linked to my announcement page and to Julie's announcement page
• You can link both Veg & Non Veg recipes.
• Send in any number of entries.You can link in two old or archived posts.No need to re-post the post just add the link & logo.
• Usage of logo is appreciated for all entries as it would help spread the word.

I would like to give the following awards to the eligible participants-

• Participation Award to all 
• Best Non veg Recipe award(based on the authenticity, health effectiveness & presentation),
• Best Veg Recipe award(based on the authenticity, health effectiveness & presentation) 
•  Top Contributor Award.

So friends waiting for your lip-smacking recipes :)

Chocolate Walnut Brownie

Hello All,
          Weekend was fun, Hope you guys enjoyed too. Today's recipe is inspired by CCD chocolate walnut brownie... Its Yumm !!!
I am not a big fan of chocolates but when I visit CCD, I cant stop myself having it :)
So this weekend I tried it at home and it was worth the try .....So sharing my recipe with you all.

Ingredients:
1/2 cup all purpose flour (Maida)
1 cup powdered sugar
1 cup unsalted butter
1/3 cup choco chips or dark chocolate
1/3 cup cocoa powder
1 tsp vanilla essence
2 large eggs
1/4 tsp baking powder
A pinch of salt

Method:

• Melt butter and choco chips in the microwave for a minute. Whisk it.

• Add eggs and vanilla essence. Whisk nicely till eggs get fluffy.

• Keep the wet ingredients aside. In the meanwhile sieve maida, powdered sugar, salt, baking powder and cocoa powder.

• Mix the dry ingredients slowly in wet ingredients, keep mixing side by side.
• Whisk the mixture nicely.

• Grease the pan and pour the mixture into the pan. Tap the pan gently on the kitchen slab to remove air bubbles.

• Sprinkle chopped walnuts on the top.

• Bake for about 35 -45 minutes or until a toothpick inserted in the center comes out clean.

• Don't overcook the brownies, otherwise they will become dry.
• Remove from oven and let cool on room temperature. 
• Serve with coffee, tea or ice-cream.
• Remaining brownies can be stored in an air-tight container. 

Sending this recipe to: 

Guru's event

Corn Spinach Veggie (Palak Makai ki Sabzi)

Hi All,
      Palak (spinach) rich in iron and calcium and specially good for growing kids.
There is famous cartoon character Popeye, who eats spinach and becomes physically strong. So what are you waiting for ?? Make sure you serve spinach once in a week to your kids.

You can make several dishes from spinach like palak paneer (spinach and cottage cheese gravy), palak puri, palak aloo (spinach gravy with potato) etc etc.
Today's recipe I tried from one of my favourite cook Nita Mehta's cookbook ....Low Calorie cooking for the Indian Kitchen.
She is an amazing cook. Ingredients she uses are easily available in the stores. 

So sharing her finger liking good recipe with you all :)

Ingredients:
2 bunches of spinach (palak)
1 cup sweet corn (frozen)
2 onions (finely sliced)
2 tomatoes (chopped)
1 tbsp ginger-garlic paste
1" stick cinnamon (dalchini) (roughly crushed)
2 big cardamoms (roughly crushed)
2 cloves (roughly crushed)
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp garam masala
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt acc.to taste
2 tbsp oil
Garnish: ginger julienne

Method:

• Discard spinach stem and wash it under running water thoroughly.
• Keep it aside till its fully dry, chop the spinach.
• Now heat oil in a non-stick karahi. Add crushed cloves, cinnamon and big cardamom.
• Add onions and saute till they become golden brown in colour.

• Now add ginger-garlic paste and mix nicely.

• Add all the dry masalas and mix it.
• Add corns and cook covered for 5-6 mins. Keep stirring in between.

• Add chopped spinach and mix well. Cover the karahi with a lid and cook spinach on low flame till it is well blended with the corn and gets fully dry.

• Add chopped tomatoes and cook for another 4-5 mins.

• Remove from fire.
• Garnish with ginger julienne and serve hot with chapattis.
• Enjoy.

Sending this to:

      Merry Tummy

Sukha Chicken (Dry chicken)

Hi Friends,
       Had a hectic weekend this time ..... No time to cook anything special, so made everything simple and easy to cook,  LAZY ME ......

Sharing with you my today's recipe .......Dry chicken with peppercorns and Curry leaves !!

Ingredients:

• 500 gm chicken ( I used only leg pieces)
• 1 tbsp ginger-garlic paste
• 1 large onion (sliced)
• 2 large tomatoes (finely chopped)
• Salt acc.to taste
• 1/4 tsp red chilly powder
• 1/2 tbsp coriander powder
• 1/4 tsp garam masala
• 1 tbsp chicken powder
• 1/4 tsp cumin powder
• 6-7 black peppercorns
• Few Curry leaves
• 2 tbsp oil

Garnish: Fresh chopped coriander

Method:

• Wash and clean chicken, keep it aside.
• Add oil in a karahi, add black peppercorns and curry leaves.

• Once they splutter and onion. Cook till onion becomes golden brown in colour.

• Add ginger-garlic paste. Saute for another 2-3 mins.
• Add tomatoes and bhuno on low flame till oil separates.

• Add all the dry masalas. Mix well.
• Add chicken pieces and cook on low flame till fat separates from the chicken and its fully cooked.

• Remove from fire.
• Garnish with chopped coriander and serve hot with rotis.

Keema Prantha (Minced Chicken Prantha)

Hello Friends,
      First time I tried something in breads....I prefer normal chapati or tandoori roti in my meals, but this time I tired Keema Paratha at home.

Keema Paratha is a Mughlai dish which is usually filled with Minced Mutton and famous Paratha in North India and Hyderabad too. 

While making this Paratha remember that there should be no moisture at all in the mince mixture, otherwise your Paratha will break from all the sides. You can try with minced chicken too, as I did :) 

And yeah, How to forget adding raisins and cashew in Mughlai food....Adding dry fruits give the Paratha a special taste..So friends do try it at home. Very easy and simple.

Ingredients:

For Paratha:
1 cup wheat flour
1/2 cup all purpose flour (Maida)2 tsp oil
Water for kneading

For the stuffing:

• 250 gm chicken keema 
• 1 onion (finely chopped)
• 1 small tomato (finely chopped)
• 1 green chilli 
• 1/4 tsp garam masala
• 1/4 tsp cumin powder
• 1/4 tsp red chilly powder
• Salt acc.to taste
• 2 tbsp broken cashew
• 2 tbsp raisins
• Few fresh coriander leaves (finely chopped)

Method:

• Take a large bowl and add all the ingredients of paratha add water and  knead it into a soft dough. Keep it aside for 15-20 mins.
• Heat oil in pan and add chopped onions, saute them till they become golden brown in colour.

• Add tomato and green chilly. Cook till tomato turns soft.

• Add broken cashews and raisins. Mix nicely.

• Add the keema, mix well and cook covered on low flame.
• Now add the red chilly powder, cumin powder, and garam masala into the keema mixture.
• Cook till the water evaporates completely from the mixture. Remove from fire.
  
  
  
  
  
  
  
• Put the mixture in muslin cloth, squeeze out the excess moisture from the mixture.
• Put the mixture in a bowl, add salt and mix finely chopped fresh coriander.
• Divide the mixture into the equal portions.

How to make paratha:

1. Divide the dough into equal sized balls same as the number of keema mixture.
2. Roll the dough into a small roti and place the keema mixture in the center of roti.
3. Wrap it nicely from all the sides and press it.
4. Then again make it in thin chapati, cook the paratha on a tawa or griddle, 
5. While cooking, apply clarified butter (ghee) evenly on both the sides.
6. Cook it evenly from both the sides.
7. Serve hot with raita and butter.

Flavors of France for the month of May- Event Round Up

Hello Friends,
   First of all I want to say sorry to my friends and readers for not being regular in my blog ......As my son started going to school so I was busy with him to get settle in school. Still he needs some more time for it ................

Coming to my first event Flavors of France for the month of May organised by Simply Food.....I again Thanks Nayana for letting me host this event ...

                                                      

So lets have a look at all YUMMYLICIOUS RECIPES sent by my friends :)

From Nayanas-Kitchen-Kreations

                                                  
French Baked Potatoes                               Dry Fruit Parfait (Thandai Flavor)

From Confusion Cook 
                          

Egg-less French Opera Cake 

From Simply Food (Heart and soul of the event)

                                                    
French Green lentil salad                                     Provencal Tomatoes

From Kitchen Serenity


Creamy Cauliflower Soup

From My Kitchette


        Sorbets 

From My Healthy Happy Kitchen


French Green Salad

From Jagruti's Cooking Odyssey 

Classic All Butter Croissants

From Don't burn the onions

    Socca, So French

From Oh Taste n See.......


Cottage Cheese Pots de crème

From Cook Book Jaleela

Cinnamon ,Pineapple Flavor Bombay Toast

From Sweet and Spices 

French Toast 

Last but not the least.................

From Shruti's Rasoi


Baked Ratatouille in White Sauce

Thanks to all my friends and readers to make my first event successful ................
There are two more events going in my space, you can visit them too :)