BM # 8 Day 6 The splendor of the Mughal Cuisine is reflected in it’s cuisine which is the richest in the country.It represents the cooking style used in Delhi,U.P, Punjab in the north and Hyderabad coming down to south.The rich food is spicy and fingerlicking.This was served in jade,silver or porcelain .Today I…
Herbed Paneer
BM #8 Day 6 The Indian Cheese or the cottage cheese is prepared by boiling whole cream milk and adding lemon or vinegar to seperate the thick contents,when the milk cougulates the water is removed and the thick contents are placed under pressure to form a block.Paneer is full of calcium and protien,if consumed…
Stuffed Tomatoes
BM # Day 5 Awadhi Cuisine is greatly influenced by Mughal cooking.The cuisine is rich and milk,paneer ,khoya and cream are extensively used to prepare the dishes.The Awadhi Dastarkhana had a big spread and the dishes were prepared according to the season. Stuffed Tomatoes are from a Lucknowi kitchen.The tomatoes ,after stuffing and frying ,when…
Hyderabadi Vegetable Biryani
BM # 8 Day 4 Hyderabad was one of the princely states of British India.The city was created by Sultans,hence its cuisine is greatly influenced by Turkish,Arabic,Mughlai and Tandoori.The cuisine is special because of the use of it’s ingredients,carefully chosen and cooked to the right degree and time.The slow cooking method has its influence from…
Nargisi Kofta
BM # 8 Day 3 Among the Nawabi cuisines ,the main course was ruled by the kofta currys and kormas. The cuisine was dominated by non-vegetarian dishes, but of course the vegetarian section has some special dishes too.Some of them are adapted,while some are original. Today I have picked up a Mughlai dish..Nargisi Kofta.The…
Seviya Delight
BM # 8 Day 2 Among the ‘Nawabi’ Cuisines’ a lot of wheat seviya was used.The master chefs made Kheers enriched with saffron and nuts.These seviyas are extensively used by the Sultaans too.The Arabic make special sweets using these fine vermicilli ,stuffing it with nuts and drizzling them with honey and ghee.From one such…
Raajma Galouti Kebabs
BM # 8 Day 1 The word Nawab was given to the Muslim rulers ,just as Maharaja was given to the Hindu rulers.This one week’s Blogging Marathon,announced by Srivalli is all about Nawabi Food.Raja’s ,Maharaja’s, Nawab’s, Sultan’s….You could include various cuisines into this category,starting from Mughlai,Awadhi,Bengali,Hyderabadi and not to miss Arabic and Persian.The food…
Mint Raita………Garlicky Onion Tomato Raita
BM # 8 Day 7 Today is the last day of the BM # 8 ,of the first week.Since we had a twist this time,we could split the week into two themes.The first theme that I picked was No Fire Cooking,and the second Condiments.Well incidentally today’s post is the combination of both the themes.Today…
Chataaka
BM # 8 Day 6 Gujarat is famous for its special peanuts..shing as they call it here,along with channa,makes a delicious dry chutney.This particular chutney made from Daalia and peanuts,is sweet,tangy and spicy.You could sprinkle it over ,khakras or hot steaming rice a dab of ghee and…m..mmmm..you will simply love it.No wonder it is…
Mango Vaghariya
BM # 8 Day 5 A sweet n sour chutney from Gujarat.It’s best enjoyed on summer nights wen u r feeling hot n don’t feel like cooking…just remove the chutney from the fridge or from ur chutney rack…n eat with khakhras..roti or baakhri…..its light n delicious. 1cup…………………….raw mangoes ¾ cup ………………….jaggery 1tsp……………………red chilly pwd…