Kathal (Jackfruit) Korma

     

          Kathal Korma is a vegetarian take on the classic Mughlai style Mutton / Chicken Korma. This spicy Green Jackfruit Curry is a great side dish with either rice or chapattis. It is a very easy recipe prepared in a pressure cooker. Just dump all the ingredients and in one whistle you have an amazing dish to be savored. This is a great party recipe apt for special occasions for vegetarian feasts. So check out the step by step pictorial recipe to prepare this lip smacking and aromatic royal dish. 

• 2 cups kathal cubes
• 1 onion, sliced
• 1 tomato, chopped
• 1 tbsp. ginger-garlic paste
• handful of coriander & mint leaves, chopped
• 2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. cumin seeds
• 2 bay leaves
• 1" cinnamon
• 2-3 cardamoms
• 4-5 cloves
• 1/2 mace
• pinch of nutmeg powder
• 1/2 cup yoghurt
• 2 tbsp. oil in which the onion has been fried
• 1/2 - 3/4 cup hot water
• 1-2 tbsp. chopped coriander leaves, to garnish

          Heat 2-3 tbsp. oil in a pan and fry the onion till golden in colour. Drain and keep aside.

          In a pressure cooker, transfer all the above mentioned ingredients including the fried onion. Keep aside the coriander leaves to garnish.

          Combine everything well and pressure cook for one whistle. Allow it to cool down before opening the lid. 

          Give it a mix and simmer for 2-3 minutes. When done, switch off the flame and garnish with coriander leaves. 

           Serve hot with steamed rice, jeera rice or any flat Indian bread. 

In a pressure cooker, transfer all the above mentioned ingredients including the fried onion. (Keep aside the coriander leaves to garnish).

Combine everything well & pressure cook for one whistle. Allow it to cool down before opening the lid. 

Give it a mix & simmer for 2-3 minutes. When done, switch off the flame & garnish with coriander leaves.  

  Serve hot with steamed rice, jeera rice or any flat Indian bread. 

Gobi Musallam

 

          Got bored of the same Aloo-Gobi Sabzi (Potato-Cauliflower Curry)? Then try Gobi Musallam, which is the vegetarian version of the Shahi Mughlai dish of Murgh Musallam. Traditionally, whole cauliflower is marinated in a yoghurt based sauce and cooked in a smooth & delicately flavored rich gravy. 

          However, I skipped the marination part and directly cooked the parboiled cauliflower in a makhani sauce. This exotic and yummy dish is a great party recipe and can be enjoyed with naan, tandoori roti, roomali roti, jeera rice, pulao or plain Biryani. You can also use this elegant dish as a centerpiece during special occasions. So check out the step by step pictorial recipe to prepare it. 

• 1 small size whole cauliflower
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1-2 bay leaves
• 1/2 mace
• pinch of salt & turmeric powder.
• pinch of nutmeg powder
• 1 star anise
• 2 tbsp. oil
• 1 tbsp. ghee 
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder 
• 1/2 tsp. garam masala powder
• 1/4 cup almond paste
• 1 tsp. kasuri methi, crushed
• coriander leaves, sliced almonds and onion rings to garnish 

           Wash the cauliflower and cut off the leaves and the hard stem. Be careful not to break the florets. Handle extremely gently in the entire cooking process.

          In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, nutmeg powder and a pinch of salt and turmeric powder.

          Drop in the whole cauliflower and simmer for 4-5 minutes on one side. Flip it over carefully  and simmer the other side for another 4-5 minutes. Drain and keep aside.

          For the gravy - Heat oil and ghee in a pan. Sauté the onion till light brown. Add the tomatoes and continue to sauté till it is nicely mashed.

          Add the ginger-garlic paste and all the dry spices (except kasuri methi) mixed with some water. Sauté till the oil separates. 

           Now add the almond paste and kasuri methi. Give it a stir and add 1 cup water. Bring it to a boil. 

          Gently place the cauliflower over the gravy. Cover and simmer on a low flame for 4-5 minutes. Keep spooning the gravy over the cauliflower at intervals.

          Gently flip it over and simmer, covered for a further 4-5 minutes or till the gravy thickens slightly and the oil separates. 

          Transfer on a serving dish and garnish with coriander leaves. Serve as a side dish with any type of rice or Indian bread.

  

                                 Boil sufficient water along with bay leaves, cardamoms, cinnamon,

                                 cloves, star anise, mace, nutmeg powder and a pinch of salt and 

                                 turmeric powder.

                             Drop the whole cauliflower & simmer for 4-5 min. on one side. Flip

                             over & simmer the other side for another 4-5 min. Drain & keep aside.

                                    Heat oil & ghee in a pan. Sauté the onion till light brown. 

                                       Add tomatoes & continue to sauté till nicely mashed.

                             Add ginger-garlic paste & all dry spices (except kasuri methi) 

                             mixed with some water. Sauté till oil separates. Add almond paste 

                             and kasuri methi. Give it a stir.

                                 Add 1 cup water & bring to a boil. Place the cauliflower 

                                 over the gravy. Cover & simmer on low flame for 4-5 minutes. 

                                 Gently flip it over & simmer, covered. for 4-5 minutes more or

                                 till the gravy thickens slightly and the oil separates. 

                       Garnish with coriander leaves. Serve with any type of rice or Indian bread.

  

Safed Maans (White Mutton Curry - Rajasthani Style)

          This is one of the signature dishes of Rajasthan, where mutton is cooked in a white based mild and creamy textured gravy. This is a very yummy and a rich mutton curry. The use of yoghurt, khoya, milk, dry fruits, cream, etc. enhances the flavour of this delectable dish. It simply tastes awesome when had with naan, tandoori roti, kulcha, pulao, jeera rice, plain biryani or just hot steamed rice. So check out the step by step pictorial recipe to prepare this traditional delicacy.

• 500 gms. lamb with bones, cubed
• 2-3 tbsp. oil
• 2-3 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 5-6 cloves
• 1/2 tsp. whole peppercorns 
• 1 mace
• 5-6 whole dry chilies
• 1/4 tsp. asafoetida
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1/2 cup yoghurt
• 1/2 cup milk
• 2-3 tbsp. khoya
• salt to taste
• 1 tbsp. fresh grated coconut
• 1 tsp. poppy seeds
• 5 almonds
• 5 cashew nuts
• 2 green chilies, slit (opt)
• 2 tbsp. cream
• 1 tsp. kewra water

          Make a paste of coconut, almonds, cashew nuts and the poppy seeds. Grind the onion, ginger and garlic and keep aside. 

          Pressure cook the mutton with 1 tsp. salt, whole garam masala (in a potli), bay leaves and 2 cups water for 15-20 minutes on a low flame after the first whistle. Seperate the mutton from the stock and keep aside.

          Heat ghee and oil in a pan and sauté the dry chilies and asafoetida for few seconds. Add the onion paste and sauté for a minute. (Do not let it brown).

          Add the boiled mutton and stir fry for 1-2 minutes. Add the almond paste, khoya and yoghurt. Mix everything well and sauté for some time. 

          Now add the milk, salt to taste, slit green chilies and the reserved stock. Bring it to a boil and simmer till the gravy thickens to a desired consistency. 

          When done, add the cream and kewra water. Give it a stir and switch off the flame. Serve hot with naan, tandoori roti, kulcha, hot steamed rice, jeera rice, pulao or plain biryani. 

                      Pressure cook mutton with 1 tsp. salt, whole garam masala (in a potli),
                      bay leaves & 2 cups water for 15-20 min. on low flame after the first 
                      whistle. Separate mutton from the stock & keep aside.

                      Heat ghee & oil. Sauté dry chilies & asafoetida for few seconds.

                       Add onion paste & sauté for a minute. (Do not let it brown).

                        Add boiled mutton & stir fry for 1-2 minutes. 

                       Add almond paste, khoya & yoghurt. Mix well & sauté. 
                      

                      Add milk, salt, slit green chilies & reserved stock. Bring to a boil 
                       & simmer till gravy thickens to a desired consistency. 

                       When done, add cream & kewra water. Stir & switch off the flame.

   Serve hot with naan, tandoori roti, kulcha, steamed rice, jeera rice, pulao 
                     or plain biryani. 

Veg. Nargisi Kofta Curry (Main Course / Mughlai Cuisine)

          Nargisi Kofta is a very popular Mughlai dish that is served in many restaurants. So here is a vegetarian version of this connoisseurs delight. This particular dish, besides main course, can also be served as an appetizer with green chutney. It is also a great party recipe and is apt for any special occasion. 

          This is a kofta with a difference, where I have used paneer, soya granules and white chickpeas to prepare this yummy and amazing delicacy. Serve this exotic dish as a main course with steamed rice, jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti to name a few. So check the step by step pictorial recipe to prepare it. Happy Cooking !!!

Kofta -

• 1/2 cup soya granules, soaked in lukewarm water for 15 minutes & drained
• 1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled
• 1 tsp. ginger-garlic paste
• 2 tbsp. fried onion
• 1-2 green chilies, finely chopped
• 2 tbsp. oats powder
• 2 tbsp. roasted chickpea flour
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. ghee
• 150 gms. paneer, mashed
• 1 tbsp. thick yoghurt
• pinch of turmeric powder & salt
• 1/2 cup extra roasted chickpea flour / plain flour / cornflour 
• oil to deep fry

Gravy - 

• 3 tbsp. oil
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2-3 tomatoes, roughly chopped
• salt to taste
• pinch of nutmeg powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 cup beaten yogurt
• 1 tsp. kasuri methi, crushed
• 1 tsp. ghee
• 1 tsp. kewra water
• 1 tbsp. coriander leaves, chopped        

          
           Kofta - 

           In a bowl, mix all the above mentioned ingredients starting from soya granules to ghee. Blend in the food processor till well combined and divide it into 3-4 portions. 

          Similarly mix together paneer, salt and yoghurt. Divide into 4 large portions and 4 small portions. Add a pinch of turmeric powder to the smaller portions and shape into 4 balls. This will be the yolk.

          Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the centre and bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside. 

          Now for the outer covering, take one portion of the soya-chickpea mix and give a flat round shape. Place the egg shaped paneer ball in the centre and bring all the edges together to cover it completely. Make similar nargisi koftas.

          Dust with the chickpea flour and deep fry them to a golden colour. Drain on a kitchen towel and cut into half, lengthwise and keep them aside.

          Gravy - 

          Blend together onion, ginger, garlic and tomato into a smooth paste. Keep aside. Heat 3 tbsp. oil. Add all the dry spices and saute for a few seconds. 

          Add the ground paste and simmer for 2-3 minutes. Add the yoghurt and kasuri methi. Continue to simmer till the oil separates. Switch off the flame and add ghee and kewra water. 

          Transfer the gravy to a serving dish and place the sliced koftas over the gravy. Garnish with coriander leaves and serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice or any Indian flat bread. 

                      Shape each paneer portions into a flat round shape. Place one yellow 
                      paneer ball in the centre and bring the edges to cover it. 

                                 Give an oval shape like an egg. 

                      Similarly make the remaining koftas and keep aside. 

                      For the outer covering, take one portion of soya-chickpea mix & give a
                      flat round shape. Place egg shaped paneer ball in centre & bring all the
                      edges together to cover it completely. 

                      Make similar nargisi koftas.

                       Dust with the chickpea flour.

                      Deep fry them to a golden colour. Drain on a kitchen towel. 

                      Heat 3 tbsp. oil. Add all dry spices & sauté for a few seconds. 

                       Add the ground paste and simmer for 2-3 minutes. 

                      Add yoghurt & kasuri methi. Simmer till oil separates. Switch off  flame
                      & add ghee and kewra water. 

                     Transfer gravy to a serving dish. Cut koftas lengthwise into half & place
                     them over the gravy. 

          

                              Garnish with coriander leaves & serve with plain steamed rice, 
                              pulao, plain biryani, jeera rice or any Indian flat bread.