Mughlai Cuisine - Revision history

Jyoti: /* History */

2021-07-16T18:43:58Z

‎History

Jyoti at 18:43, 16 July 2021

2021-07-16T18:43:04Z

Pdewan at 03:48, 17 December 2013

2013-12-17T03:48:53Z

Pdewan at 03:47, 17 December 2013

2013-12-17T03:47:41Z

Pdewan at 03:46, 17 December 2013

2013-12-17T03:46:15Z

Pdewan: /* Making */

2013-12-17T03:37:24Z

‎Making

Pdewan: /* Mughlai Haleem */

2013-12-17T03:24:37Z

‎Mughlai Haleem

Pdewan: /* Method */

2013-12-17T03:21:05Z

‎Method

Pdewan at 02:57, 17 December 2013

2013-12-17T02:57:49Z

Pdewan at 02:56, 17 December 2013

2013-12-17T02:56:08Z

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 ==‘Our Mughlai cuisine is not Mughlai’==
 [https://epaper.timesgroup.com/Olive/ODN/TimesOfIndia/shared/ShowArticle.aspx?doc=TOIDEL%2F2019%2F12%2F01&entity=Ar01019&sk=1D0BCB91&mode=text Sonam Joshi, Dec 1, 2019 ''Times of India'']
 The 2019 edition of Times Litfest kicked off with a discussion on the culinary history of Delhi, titled Zaika e Dilli. “The most fascinating thing about pre-medieval Delhi is that it’s the food of different communities,” food historian Pushpesh Pant said. “It is the food of the Turko-Afghan people, as well as the different communities who live around NCR such as Yadavs, Gujjars and Jats, and the traders who settled here.” Pant said “the premedieval past” was still full of riddles, and is talked about in terms of the ingredients being used rather than recipes, such as honey from Nepal, saffron from Kashmir, bamboo shoots from Assam, sweeteners like jaggery. There was, however, a reference to a recipe called ‘palao’ in an Ayurvedic text, which was described as rice cooked with condiments and meat.
@@ Line 22: / Line 24: @@
 Delhi’s food culture changed again with the coming of the British, who introduced cutlets, soup, pies, sandwiches and tea, and later with the Partition and the introduction of the tandoor and dhaba culture. “Delhi’s cuisine is a contribution of several civilisations, it is like one continuously bubbling pot, to which many people have added their expertise,” Husain added.
 =Mughlai Cuisine=

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 =Mughlai Cuisine=
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 - In a vessel, rub the lamb mince and mutton fat till it becomes soft. Add the red chilli flakes, crushed cumin, crushed coriander seed, ginger garlic paste, ajwani powder, green chilli, fresh coriander, melted butter and salt.

@@ Line 76: / Line 76: @@
 With the help of a spoon make dents on the rice and pour the left over rice broth. Avoid the step of adding fried onions on the top. Cover it with a lid and place a heavy weight over it. Let it steam for 5-10 minutes.
-== Shahi Tukda==
+= Shahi Tukda=
 Or Double ka Meetha as it is popularly called, is a famous Hyderabadi desert. It is a Mughlai dish and one of my favoruties (may be beacuse I share the same surname!). Now the original dish is a ghee and condensed milk drowned bread flooded with dry fruits (now writing that makes one salivate), but with a variation you can still have the tukda the shahi way!

@@ Line 76: / Line 76: @@
 With the help of a spoon make dents on the rice and pour the left over rice broth. Avoid the step of adding fried onions on the top. Cover it with a lid and place a heavy weight over it. Let it steam for 5-10 minutes.
-''' Shahi Tukda '''
+== Shahi Tukda==
 Or Double ka Meetha as it is popularly called, is a famous Hyderabadi desert. It is a Mughlai dish and one of my favoruties (may be beacuse I share the same surname!). Now the original dish is a ghee and condensed milk drowned bread flooded with dry fruits (now writing that makes one salivate), but with a variation you can still have the tukda the shahi way!

@@ Line 76: / Line 76: @@
 With the help of a spoon make dents on the rice and pour the left over rice broth. Avoid the step of adding fried onions on the top. Cover it with a lid and place a heavy weight over it. Let it steam for 5-10 minutes.
-=Shahi Tukda=
+''' Shahi Tukda '''
 Or Double ka Meetha as it is popularly called, is a famous Hyderabadi desert. It is a Mughlai dish and one of my favoruties (may be beacuse I share the same surname!). Now the original dish is a ghee and condensed milk drowned bread flooded with dry fruits (now writing that makes one salivate), but with a variation you can still have the tukda the shahi way!

← Older revision		Revision as of 03:37, 17 December 2013
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	Note: Curd and garam masala don't go into the making of haleem.		Note: Curd and garam masala don't go into the making of haleem.
		+
		+	=Mughlai Kebab=
		+	[http://articles.timesofindia.indiatimes.com/2013-03-21/recipes/31075217_1_mutton-indian-food-pakistani-food The Times of India]
		+	[[File: Mutton sulamani kebab.PNG\| Mutton sulamani kebab \|frame\|500px]]
		+
		+	''' Recipe: Mutton sulamani kebab '''
		+
		+	==Ingredients ==
		+
		+	Mutton Mince 1 kg
		+
		+	Mutton fat 100 gms
		+
		+	Red chilli flake 2 tbs
		+
		+	Crush Cumin 1 tbs
		+
		+	Crush Coriander seed 1tbs
		+
		+	Ginger Garlic paste 2 tbs
		+
		+	Ajwani Powder 1/2 tsp
		+
		+	Green Chilli 30 gms
		+
		+	Fresh Coriander 20 gms
		+
		+	Butter (melted) 75 gms
		+
		+	Khova 20 gms
		+
		+	Salt to taste
		+
		+	For garnish
		+
		+	1 tomato
		+
		+	1 onion
		+
		+	2 green chillies
		+
		+	==Method==
		+
		+	- In a vessel, rub the lamb mince and mutton fat till it becomes soft. Add the red chilli flakes, crushed cumin, crushed coriander seed, ginger garlic paste, ajwani powder, green chilli, fresh coriander, melted butter and salt.

@@ Line 500: / Line 500: @@
 lemon juliennes
-''' Making '''
+== Making==
 Step 1: First wash and soak the cracked wheat for at least half an hour. Then wash and clean the mutton thoroughly. Do not trim away any excess fat.

← Older revision		Revision as of 03:21, 17 December 2013
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	Soak and wash rice and drain in a cloth (blend to a coarse powder in a blender pretty much like semolina). Boil milk, add whole cardamom and remove it from the milk after some time. Add rice and boil, stirring constantly to avoid lumps. Add water if necessary and cook till done. Reduce heat, then add condensed milk and cream. Add pistachio, badam, cashew paste stirring constantly (even better can use a hand blender).		Soak and wash rice and drain in a cloth (blend to a coarse powder in a blender pretty much like semolina). Boil milk, add whole cardamom and remove it from the milk after some time. Add rice and boil, stirring constantly to avoid lumps. Add water if necessary and cook till done. Reduce heat, then add condensed milk and cream. Add pistachio, badam, cashew paste stirring constantly (even better can use a hand blender).
	Add sugar for taste; garnish with julienne almonds, pistachios and saffron. Chill for five to six hours and serve cold.		Add sugar for taste; garnish with julienne almonds, pistachios and saffron. Chill for five to six hours and serve cold.
		+
		+
		+	=Mughlai Haleem=
		+
		+	[http://articles.timesofindia.indiatimes.com/2012-08-04/recipes/33021043_1_coriander-green-chillies-wheat The Times of India]
		+
		+	[[File: DIY haleem.PNG \| DIY haleem \|frame\|500px]]
		+
		+	''' DIY haleem recipe for Ramzan '''
		+
		+	==Ingredients==
		+
		+	1 kg boneless meat- mutton or lamb
		+
		+	3 cups cracked wheat
		+
		+	4 tsp ginger-garlic paste
		+
		+	3 green chillies
		+
		+	5 teaspoons fresh grated
		+	coconut
		+
		+	1 cup each urad, tur and chana daal
		+
		+	1 cup long grain basmati rice
		+
		+	1 tsp red chilli powder
		+
		+	¼ tsp turmeric powder
		+
		+	½ tsp black pepper corns
		+
		+	1 tsp chironji
		+
		+	1 teaspoon zafran
		+
		+	1 teaspoon jeera and shahijeera
		+
		+	1 teaspoon kebab chini
		+
		+	1 cinnamon stick,
		+
		+	2-3 cloves,
		+
		+	2-3 cardamom
		+
		+	1/2 cup ghee
		+
		+	1 cup fresh coriander leaves,
		+
		+	¼ cup fresh mint and
		+
		+	5-6 green chillies
		+
		+	Salt to taste
		+
		+	Oil and ghee as required
		+
		+	''' For the garnish '''
		+
		+	1 cup crispy golden fried onions
		+
		+	½ cup cashew nuts
		+
		+	5 teaspoons of onion flavored oil
		+
		+	1 lemon juliennes
		+
		+	''' Making '''
		+
		+	Step 1: First wash and soak the cracked wheat for at least half an hour. Then wash and clean the mutton thoroughly. Do not trim away any excess fat.
		+
		+	Step 2: Mix the mutton with
		+
		+	ginger-garlic paste, ½ tsp salt, red chilli powder and turmeric powder.
		+
		+	Step 3: Pressure cook the
		+
		+	mutton on high flame for 8-10 minutes and then simmer for another 15-20 minutes. After it cools down, shred and keep aside.
		+
		+	Step 4: Boil the cracked wheat along with basmati rice, urad, tur and chana dal. Add ginger-garlic paste, pinch of turmeric powder, 2-3 green chillies, ½ tsp black pepper corns in 8-10 cups of water until it's cooked completely and the water is almost absorbed by the wheat.
		+
		+	Step5: Put this wheat in a blender and puree it in batches. Remove and keep aside.
		+
		+	Step 6: Heat the oil in another container adding all the whole spices and shredded meat, ½ cup fresh coriander and saute for a 2-3 min.
		+
		+	Step 7: Add 3 cups of water and bring it to a boil. Add the cooked wheat and mix well. Keep adding a little bit of ghee from time to time so that the mixture doesn't stick to the pan. Add zafraan. Do check the salt and add if needed.
		+
		+	Step 8: Let it simmer for half an hour. Ideally, it should simmer for 9-10 hours. Keep stirring in between. Serve hot with
		+	garnishing of fried onions, cashew nuts and freshly chopped coriander.
		+
		+	Note: Curd and garam masala don't go into the making of haleem.

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