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    Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)
    Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)
    Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)
    Ebook241 pages2 hours

    Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)

    By A. Kh'an

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    About this ebook

    Cook books by A. Kh’an
    1: Kabab: (International) – translation of this book also available
    2: Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)
    3: Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan

    LanguageEnglish
    PublisherA. Kh'an
    Release dateOct 4, 2014
    ISBN9781310327582
    Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)
    Author

    A. Kh'an

    A.Kh'an is a student of history, Advocate for human rights and gender equality. A.Kh'an interest include travelling and International Cuisine.RIP -- Victims of Pittsburgh synagogue massacre (Oct 2018).RIP Victims of terrorism around the world and over 70 thousands died in Pakistan from terrorism.RIP to all innocent victims of wrongful wars around the world.Salute to all the victim journalists who sacrificed their life for human rights and/or are jailed, or are facing harassment around the world.Free Catalan & leaders in new Franco SpainFree Kurdistan - Prophet Abraham was KurdishFree Kashmir - occupied by Baharat (India) - Anti-Abrahamic religion Modi.U.N., should allow Kashmiris, Kurdish, Syria, Sikkim Catalonia to choose freedom like East Timor - Its basic Human rights.Bhartiya-American Nikki Haley believes confederate flag represents heritage (daily beast Dec 2019).. Confederates is a terror group and flag is fascist. Haley has close ties with Fascist Bhratiya N. Modi and with war criminal Henry KissingerFascism is fascism is fascism."The key to growth is the introduction of higher dimensions of consciousness into our awareness." - Lao Tzu"Bespreekbaarheid' (speakability) – that everything can and should be talked about."Mar 2018 - A.Kh'an's 'Slow Cooker Chicken Tikka Masala', was selected as a runner-up in the Slow Cooker Around the World contest and will appear in Taste of Home September/October 2018.Cook Books by A Kh'anBook Of Biryani (English edition and Hindi edition)Kabab (International)Mughali (Vegetarian / Vegan) Mughal cuisine of North India and PakistanMughali Mughal Cuisine of North India and Pakistan (Cooking for Two)30 Minute Mogul Cuisine Meals Mogul Cuisine of North India and PakistanChana Masala 50 Fun Way to Enjoy Healthy Chickpeas50 Shades of Mogul Cuisine (Cuisine of North India and Pakistan)50 Shades of Rotisserie Chicken50 Shades of PastaAvocado Cook BookHealthy Umami Pita Bread SandwichHungry Student Cookbook I and II ( I and II combo)And moreAnd many non-fiction booksFew notes for my readers. Following information will help my readers to read and understand all my writings.All my books, mostly uses U.S spelling, except for the quoted material, which often uses U.K. or Common Wealth spelling. *Words that appear in brackets within quotes are not found in the original texts, and were added by the translators or are my personal comments, etc.Sentences and Words maybe from British or Common Wealth or U.S English or International English or simplified English.Many of my readers are not from USA, so simple English is used so it is easy to read, understand or can be easily electronically translate.

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      Book preview

      Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two) - A. Kh'an

      Mughali

      Mughal cuisine of North India and Pakistan

      By A. Kh’an

      Copy Right Page

      Smashwords edition copyright © A. Kh’an 2014

      Smashwords Edition, License Notes This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it, or it was not purchased for your use only, you might like to return to your favorite eBook retailer and purchase a copy for yourself. Thank you for respecting the work of the author.

      Introduction to Mughal cooking

      Mughal cuisine is most popular style of cooking in south Asia. This cuisine was developed by imperial kitchens of Mughal Empire which rule most of south Asia between 1526–1857. Mughal is Persian word for Mongol. Mughal’s cuisine is known as Mughali cuisine. It is very influenced by Persian and Central Asia cuisine. It is known for its mild taste. It is famous for use of aromatic spices of Iran, central Asia, Arab and south Asia. Mughal cuisine transformed much of south Asia cuisine, especially in the northern part of south Asia and Pakistan.

      Mughlai course is an elaborate buffet of entrée with variety of accompaniments. The spread always consist of at least three entrée and accompany by some sort of bread and rice and few condiments. This spread is called Dastarkhwan is refer to spread of entrée (s) with complimentary items.

      Mughlai cuisine include of meat, vegetables and dairy products. Most meats used in this cuisine are Lamb, goat, beef and fish. Vegetarian entrée has important place within Mughali cuisine, usually there are one meat, two items of vegetable and a lentil included in the dastarkhwan (spread) with other dishes. Most of vegetarian entrées and desserts are vegan.

      Mughali spread is mix of meat and vegetarian dishes. This spread included soups (shorba), curries (korma), Subzi (vegetables), breads, rice and deserts.

      Mughali cuisine is quite easy and simple to prepare; few steps cooking style is used. Use of mild and aromatic spices makes it easy eat.

      This book has collection of Mughal cuisine recipes, over 300 simple recipes of meats and Vegetables. Recipes includes curries, vegetable dishes, salads, soups, appetizers, bread, rice, desserts, beverages and spices mixes

      Contain

      Traditional fare (menu)

      Spice and Herbs

      Sauces

      Soups

      Salad

      Rice

      Breads

      Lentils

      Meats

      Vegetables

      Desserts

      Appetizers and snacks

      Beverages

      Condiments

      Index

      Traditional Fare (menu)

      Appetizer

      Samosa or any savory appetizer

      Soup

      Clear vegetable soup or any light soup

      Entrees

      Two dishes of any type of vegetable and 1 dhal with Roti and plain rice or 1 vegetable dish and 1 curry or Korma curry with Naan or any bread and pilaf or hearty soup like Haleem.

      Served with dinner salad and condiments

      Desserts

      Fudge or rice pudding or any 1 dessert

      Beverage

      Water

      Tea or cool drink is served after dinner

      Spice and Herbs

      Mughal(i) spices, herbs and mix(s)

      Note: Spices and herbs are used in Mughal cuisine to flavor and give body to sauces

      Following are list of commonly used spices, Herbs and spice mixes

      Spices

      Aniseed

      Asafetida

      Red pepper

      Black pepper

      Black cardamom

      Green cardamom

      Black cumin

      White pepper

      Cumin

      Bay leaf

      Cinnamon

      Clove

      Coriander seed

      Fennel seed

      Fenugreek seed

      Mustard seed

      Nigella seed

      Nutmeg

      Mace

      Poppy seed

      Saffron

      Sesame seed

      Turmeric

      Herbs

      Basil

      Cilantro (Coriander leaf) – can be replace by basil or parsley in any recipe

      Dill

      Mint

      Parsley

      Spice mix

      Note: Mix of spices are designed to give unique flavor to a dish. Following mix of spice can be made in advance and keep in air tight containers for about six months or in freezer for freshness.

      Curry Powder

      Ingredients

      ½ cup coriander powder

      ¼ cup cumin powder

      ¼ cup turmeric powder

      ½ teaspoon black pepper powder

      1 teaspoon cayenne pepper powder

      Direction

      Mix well in a non-reactive bowl. store in dark and cool place or in freezer.

      Curry Paste

      Ingredients

      ½ cup coriander powder

      ¼ cup cumin powder

      ¼ cup turmeric powder

      ½ teaspoon black pepper powder

      1 teaspoon cayenne pepper powder

      1 tablespoon garlic paste

      1 tablespoon ginger paste

      Water or oil

      Direction

      Mix well in a medium size bowl, make a fine paste.

      Garam Masala

      Ingredients

      ½ cup coriander seeds

      ¼ cup cumin seeds

      1 tablespoon caraway seeds

      1 tablespoon black cumin seeds

      5 bay leaves

      5 Black cardamoms

      10 clove

      6 2 inch cinnamon

      2 teaspoon black pepper

      2 medium size whole dry red pepper

      Direction

      Dry roast all the ingredients on low heat until crackle for about 1 minute or until fragrant. Grind in spice grinder or in coffee grinder until fine powder.

      Aromatic Garam Masala

      Ingredients

      ¼ cup cumin seeds

      6 green cardamoms

      2 tablespoon Black cumin

      5 bay leaves

      5 Black cardamoms

      1 anise star – whole

      1 tablespoon fennel seeds

      15 clove

      6 2 inch cinnamon

      2 teaspoon black pepper

      2 medium size whole dry red pepper

      ½ teaspoon Saffron

      Direction

      Dry roast all the ingredients on low heat until crackle for about 1 minute or until fragrant. Grind in spice grinder or in coffee grinder until fine powder.

      Garam Masala – Blackened – Syia garam Masla

      Ingredients

      ¼ cup cumin seeds

      1 tablespoon caraway seeds

      1 tablespoon black cumin seeds

      5 bay leaves

      5 Black cardamoms

      10 clove

      1 Anise Star – whole

      6 2 inch cinnamon

      2 teaspoon black pepper

      2 medium size whole dry red pepper

      Direction

      Dry roast all the ingredients on low heat until crackle for about 1 minute or until very dark but not burned and fragrant. Grind in spice grinder or in coffee grinder until fine powder.

      Onion paste

      Ingredients

      1 medium Onion

      1 teaspoon oil

      Direction

      Step 1 Heat oil in skittle on very low heat. Add onion and 1 teaspoon water, stir to coat onion. Cover and cook on very low heat until onions are translucent. Blend in a conventional blender with little water until smooth paste.

      Microwave method: Mix butter with all ingredients with 1 tablespoon water in a microwave-safe bowl, cover, and heat for about 1 minute. Let it rest for 30 seconds, heat for another 1-2 minutes. Blend in conventional blender until smooth paste.

      Note: 1: Add 1 clove garlic and/or ½ inch ginger to make onion, garlic and ginger paste

      2: Store in ice cube tray in freezer

      Tikka Masala

      Ingredients

      2 teaspoon Cumin powder

      2 teaspoon Black pepper

      2 Teaspoon Garam masala

      2 teaspoon coriander powder

      2 teaspoon paprika powder

      ½ teaspoon garlic powder or garlic paste

      ½ teaspoon ginger powder or ginger paste

      ½ teaspoon cayenne pepper powder

      ½ teaspoon sugar

      Drop of red color (optional) [add before using to make a paste]

      Direction

      Mix all together in a non- reactive bowl.

      Note: 1: The coriander and cumin powders must be freshly ground.

      2: This will keep for months if stored in an airtight container or in freezer

      Tandoori Masala

      Ingredients

      4 teaspoon ground coriander

      3 teaspoon ground cumin

      4 teaspoon garlic powder

      4 teaspoon paprika

      3 teaspoon ground ginger

      2 teaspoon green mango powder

      1 teaspoon dried mint

      1 teaspoon cayenne pepper powder

      pinch of Saffron or Drop of red color (optional) [add before using to make a paste]

      Direction

      Mix all together in a non- reactive bowl.

      Note: 1: The coriander and cumin powders must be freshly ground.

      2: This will keep for months if stored in an airtight container or in freezer

      Sauces

      Note: Following are some common recipes for sauces used in Mughal cuisine.

      Basic sauce

      Ingredients

      ½ cup onion –thinly sliced

      1 clove garlic

      ¼ inch ginger

      ¼ teaspoon white or black pepper (optional)

      Salt to taste

      1 tablespoon oil

      Direction

      Step 1 Heat oil in a sauce pan on low heat. Add onion. Add ginger, garlic and white pepper. Stir to mix. Add 2 tablespoon water. Cover and simmer for 2 minutes. Blend all the ingredients with hand blender or conventional blender until smooth paste. Add back to the sauce pan, add ¼ cup water. Simmer for 5 minutes until oil started to ooze. Discard oil.

      Basic curry sauce

      Ingredients

      ½ cup onion –thinly sliced

      1 teaspoon coriander powder

      ¼ teaspoon cayenne powder or to taste

      ¼ teaspoon turmeric powder

      Salt to taste

      1 tablespoon oil

      Direction

      Step 1 Heat oil in a sauce pan on low heat. Add onion. Add all the spices. Stir to mix. Add 2 tablespoon water. Cover and simmer for 2 minutes. Blend all the ingredients with hand blender or conventional blender until smooth paste. Add back to the sauce pan, add ¼ cup water. Simmer for 5 minutes until oil started to ooze. Discard oil.

      Aromatic curry sauce

      Ingredients

      ½ cup onion –thinly sliced

      ¼ teaspoon garlic paste or 1 medium size garlic clove

      ¼ teaspoon ginger paste or ¼ inch cube

      1 clove

      1 bay leave

      3 black pepper corn

      ¼ teaspoon cumin powder

      1 teaspoon coriander powder

      ¼ teaspoon cayenne powder or to taste

      ¼ teaspoon turmeric powder

      Salt to taste

      1 tablespoon oil

      Direction

      Step 1 Heat oil in a sauce pan on low heat. Add onion. Add all the spices. Stir to mix. Add 2 tablespoon water. Cover and simmer for 2 minutes. Blend all the ingredients with hand blender or conventional blender until smooth paste. Add back to the sauce pan, add ¼ cup water. Simmer for 5 minutes until oil started to ooze. Discard oil.

      Mughal curry sauce

      Ingredients

      1 cup onion –thinly sliced

      ¼ teaspoon garlic paste or 1 medium size garlic clove

      ¼ teaspoon ginger paste or ¼ inch cube

      1 clove

      1 bay leave -whole

      1 black cardamom -whole

      1 green cardamom -whole

      ¼ inch cinnamon-whole

      ½ teaspoon black cumin powder

      3 black pepper corn

      ¼ teaspoon cumin powder

      1 teaspoon coriander powder

      ¼ teaspoon cayenne powder or to taste

      ¼ teaspoon turmeric powder

      ¼ teaspoon garam masala (optional)

      Salt to taste

      1 tablespoon oil

      Direction

      Step 1 Heat oil in a sauce pan on low heat. Add whole spice. Fry for 30 seconds. Add ½ cup onion. Fry until golden brown. Add ½ cup onion and all other spices. Stir to mix. Add 2 tablespoon water. Cover and simmer for 2 minutes. Blend all the ingredients with hand blender or conventional blender until smooth paste. Add back to the sauce pan, add ¼ cup water. Simmer for 5 minutes until oil started to ooze. Discard oil.

      Mughal Korma sauce (Basic)

      Ingredients

      1 cup onion –thinly sliced

      ¼ teaspoon garlic paste or 1 medium size garlic clove

      ¼ teaspoon ginger paste or ¼ inch cube

      1 clove

      1 black cardamom

      1 green cardamom

      1 bay leave

      3 black pepper corn

      ¼ teaspoon cumin powder

      ¼ teaspoon black cumin powder

      ½ teaspoon curry powder

      1 teaspoon coriander powder

      ¼ teaspoon cayenne powder or to taste

      ¼ teaspoon turmeric powder

      ¼ teaspoon garam masala (optional)

      1 teaspoon cashew nut paste or almond paste

      Salt to taste

      1 tablespoon oil

      Direction

      Step 1 Heat oil in a sauce pan on low heat. Add whole spice. Fry for 30 seconds. Add ½ cup onion. Fry until golden brown; save on paper towel. Add ½ cup onion, all other spices. Stir to mix. Add 2 tablespoon water. Cover and simmer for 2 minutes. Blend all the ingredients with hand blender or conventional blender until smooth paste. Add back to the sauce pan, add ¼ cup water. Simmer for 5 minutes until oil started to ooze. Crush fried onion into small pieces or make a paste with little water. Add to the sauce. Add cashew nut paste. Simmer for another minute. Discard oil.

      Tikka masala sauce

      Ingredients

      2 tablespoon butter or oil

      1 cup yogurt

      1 teaspoon Tikka masala mix (or to taste)

      ½ teaspoon prepared yellow mustard (optional)

      Salt to taste

      Direction

      Mix butter with all ingredients in a microwave-safe bowl, cover, and heat for about 30 seconds, until the butter is melted. Stir to combine.

      Red Chille Sauce

      Ingredients

      2 tablespoon butter or oil

      1 cup Chille chutney (see red chille chutney recipe)

      Salt to taste

      Direction

      Mix butter and red chille chutney in a microwave-safe bowl, cover, and heat for about 1 minute, until the butter is melted. Stir to combine.

      Brown curry sauce (microwaved method) - curry sauce

      Ingredients

      ½ cup yogurt –whisked until smooth with corn flour or all-purpose flour

      ½ cup onion/garlic/ginger paste

      ½ teaspoon garam masala or to taste

      ½ teaspoon cayenne pepper

      ½ teaspoon curry powder or to taste

      ¼ teaspoon turmeric powder

      1 table spoon butter or oil

      ½ teaspoon corn flour or all-purpose flour

      Salt to taste

      Direction

      Mix all ingredients in a microwave-safe bowl, cover, and heat for about 1 minute, until the butter is melted. Stir to combine.

      Curry sauce-no cook

      Ingredients

      1 14 oz can diced tomato

      1 tablespoon yogurt

      1 teaspoon oil

      1 teaspoon curry powder

      2 clove garlic

      2 prune or dry apricot

      Red pepper flake to taste

      1 Jalapeno –seeded and chopped (optional)

      Sat to taste

      Direction

      Mix all ingredients in a bowl. Let it rest for 30 minutes. Blend in a conventional blender until smooth.

      Soups – Shorba

      Notes: Soup is served before appetizer or entrée are served or can be served as light meal.

      Clear Vegetable soup – Subzi Shorba

      Ingredients

      2 large red Onion- sliced

      2 medium Carrot peeled and sliced

      1 medium turnip – peeled and sliced

      1 clove of garlic

      ¼ inch ginger

      1 bay leave

      4 black pepper corn

      Salt to taste

      1 table spoon oil

      Direction

      Step 1 Heat oil and add

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