Flavours Of India

If you wish to taste the vibrant recipes of Mughal rulers, you have to be in Delhi or in Lucknow or Kashmir. The mughlai foods are known for their richness, sweet aroma, and the taste they provide to your tongue to the exotic use of spices and food additives like dry fruits, jaffran and others. The style and splendor of Mughal kitchen still rules the heart of people who want to taste the exotic dishes specially non-vegetarians food. Mughlai recipes are rich in carbohydrates, fats and proteins.

Here is a Shahi Mughlai Dish of Delhi and other North Indian places which is in great demand among food buffs.

Biryani Badshahi Recipe

Ingredients:
720 gm of mutton finely cut into bite pieces, 400 gm of rice parboiled, 4 tbsp lime juice, 10 blanched almonds, ½ tbsp mint leaves, 1 cup butter, 1 handful of chopped coriander leaves, ½ tbsp cumin seeds, 1 large sliced onion, 3-4 cardamom, 3 tbsp oil, 5-6 pods of garlic, 3-4 cloves, ginger finely grated, ½ tbsp saffron, 2-3 green chillies chopped, 1 cinnamon, ½ kg curd, 130 mg milk, 4 cups of water.

Wash the rice and boil it in a cooker. Soak the saffron in water. Now fry the sliced onions in the oil till they are brown in color. Put it aside. Fry the garlic, ginger, red chillies and almonds in fresh butter, add mutton to it and salt and stir the mixture well. Add little amount of friend onions to it. Now add water and cook on low flame till the meat is tender and some thick gravy is left. Put curd in a muslin cloth and let the water to drain away. Mix the cardamom, cumin seed, min leaves, chopped chillies, coriander in the drained curd. Strain the saffron water and add lemon juice to it. Add all these to the mutton on the pan and mix well. Now sprinkle half of the boiled rice and spread a layer of friend onion and then the rest of rice over it again. Pour the milk and some butter over it. Cover the vessel and seal the edges with flour paste. Place the can on flame for about 45 minutes. The Shahi Badshahi Biryani is ready for serving.

The other popular Shahi Mughlai dishes of Delhi and North India are – Murg Noorjehani recipe, Shahi Chicken Korma, Nehari, Bakra Tandoor Tangri and others. They are richly prepared with large amounts of butter, clarified butter and other ingredients.

Fish Recipes of India: Learn To Prepare Some Mouth-Watering Dishes

India being a country surrounded by sea in three sides and great fresh water system is an ideal place for fishes and sea-food. The fish recipes of India are renowned world over for their variety and grandeur of preparation. Perhaps no where you would find so many recipes of fishes are in India. You have fish curry, tikka, fish kormas, fish tandori, fish prepared and baked in banana leafs and others. Let us learn one or two fish recipes of India.

Amrtisari Fish

You need:
200 gm of flour, 7-8 fish fillet, 1 tbsp garlic paste, 1 tbsp ajwan, 1 tbsp ginger paste, 1 tbsp chilli powder, ½ tbsp turmeric, 1 tbsp lemon juice, 1 egg, 100 gm curd, oil for deep frying, slat to taste, onion chopped very finely and mixed well with the ginger-garlic paste. Salt for taste

Cut the fish fillet in size of 2 inches cubes and wash it properly. Now mix the chilly powder, turmeric powder, paste of onion, garlic, ginger and lime juice, and add pinch of salt to it. Keep the mixture aside. Make a batter of gram flour, ajwan, egg, curd, salt and water. Marinate the fish with the mixture of turmeric and others. Now add the marinated fish to the batter and keep the pieces dipped for 15 minutes. Now heat the oil in a pan which is deep (Kadai). Fry them till the fish is deep brown in color and crisp. Serve the Amritsari fish hot sprinkled with some chaat masala and lemon wedges.

Maccher Jhol (Fish Curry in Bengali Style)

You need:
800-1000gm of while flesh fish (it is good if you choose Rohu fish, or Catla fish), ½ tbsp turmeric powder or grounded turmeric, ½ tbsp salt, ½ tbsp coriander powder, ½ tbsp cumin powder, ½ table spoon chilly powder, 2 bay leaves, 3 whole green chillies, one onion finely chopped, 1/4 tsp kalonji, ½ tbsp ginger grated, 2 tomatoes mashed properly, salt for taste and mustard oil.

First deep fry the fish pieces in a kadai and put them aside. Now put some oil in a pan which can hold some amount of water. Fry the onion and ginger paste. Add all the ingredients to the mixture of onion and ginger and fry till the aroma of spices are strong and the color of the paste turns brownish. Now add the mashed tomato on it and mixture it well. Low the heat and keep it for two minutes. Add three cups of water and put some salt for taste. Cook the mixture for another 10 minutes in medium heat. Now add the fried fishes and cook in low steam for 10 minutes. The fish curry with jhol is ready to be served with rice.