PRACTICAL 12
NARGISI KOFTA (MUGHLAI-STYLE KOFTAS)
- 200 gm minced mutton
- 1/2 cup breadcrumbs
- 1/2 cup chopped onion
- 1/2 cup chopped coriander
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt, to taste
- 2 tbsp ghee or oil
- 2 eggs, hard boiled, for stuffing in the kofta
- 2 eggs, beaten (for coating)
- Chopped coriander, for garnish
1. Mix mutton mince, breadcrumbs, onion, coriander, mint, garlic, all the powdered
spices and salt.
2. Divide mixture into portions.
3. Stuff one boiled egg and coat the mince mutton mixture around the egg.
4. do the same with the other boiled egg.
5. Dip each kofta in beaten eggs, coating evenly.
6. Heat oil/ghee in a pan; fry koftas until golden brown.
7. Drain excess oil; cut the kofta into half before serving.
8. Serve hot with a dip of your choice.
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GOSHT NIHARI
- 200 gm mutton (with bone)
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 medium ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp nihari masala powder (see below)
- Salt, to taste
- 2 tbsp ghee or oil
- 2 cups mutton /beef broth
- 1 cup water
- Fresh coriander, for garnish
For nihari masala, roast these spices, then grind into a fine powder-
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp cinnamon sticks
- 1 tbsp cardamom pods
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric powder
1. Heat oil/ghee in a pan; add cumin seeds and coriander seeds.
2. Add onions, garlic, and ginger; sauté until onions are golden.
3. Add mutton /beef pieces; cook until browned.
4. Add spices (turmeric, chili powder, garam masala, nihari masala); mix well.
5. Add broth and water; bring to a boil, then simmer for 1-2 hours or until meat is
tender.
6. Season with salt; garnish with coriander.
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MURGH AWADHI KORMA
- 200 gm boneless chicken cubes
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 medium ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 1 tsp cayenne pepper
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp ghee or oil
- 2 cups chicken broth
- 1 cup heavy cream
- Chopped coriander, for garnish
For making Awadhi Korma Masala, roast and grind these spices -
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp cinnamon sticks
- 1 tbsp cardamom pods
- 1/2 tsp cayenne pepper
- 1/2 tsp garam masala powder
1. Heat oil/ghee in a pan; add cumin seeds and coriander seeds.
2. Add onions, garlic, and ginger; sauté until onions are golden.
3. Add chicken pieces; cook until browned.
4. Add spices (cinnamon, cardamom, cayenne pepper, garam masala); mix well.
5. Add broth and cream; bring to a simmer.
6. Reduce heat; cook for 20-25 minutes or until chicken is tender.
7. Season with salt; garnish with coriander.
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SHEERMAL
- 1.5 cups refined flour
- 1/4 cup ghee or butter, melted
- 1/4 cup lukewarm milk
- half pinch saffron strands
- 1/4 cup lukewarm water
- 1 tsp active dry yeast (or baking powder & baking soda in 1:1 proportion)
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp cardamom powder (optional)
1. Mix flour, yeast, sugar, and salt in a bowl.
2. Add melted ghee/butter, milk, and water; knead until smooth dough forms.
3. Cover and let rise for 1-2 hours or until doubled in size.
4. Roll out dough into 6-8 inches’ circles.
6. Brush with melted ghee/butter; sprinkle with cardamom powder (if using).
7. Cook in the hot burning Tandoor until golden brown.
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BENAMI KHEER
- 1/2 cup rice
- 3 cups milk
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands (optional)
- 1 tbsp ghee or unsalted butter
- Chopped nuts or dried fruits (optional)
1. Rinse rice and soak for 30 minutes. Drain and grind into a fine paste.
2. Heat milk in a pan; add rice paste, sugar, cardamom powder, and saffron (if
using).
3. Cook on low heat, stirring constantly, until mixture thickens.
4. Add ghee/butter; mix well.
5. Serve warm or chilled, garnished with nuts or dried fruits (if using).
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PRACTICAL 13
JHALMURI
- 2 cups puffed rice (muri)
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped cucumber
- 1/4 cup chopped carrot
- 1/4 cup peanuts or mustard oil-fried peanuts (optional)
- 1/4 cup tamarind paste
- 1/4 cup mustard oil or vegetable oil
- 2 tsp jhal muri masala powder (see below)
- Salt, to taste
- Chopped coriander or scallions, for garnish
For Jhal Muri Masala, roast these spices, then grind into a fine powder.
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1/2 tsp cayenne pepper
- 1/2 tsp garam masala powder
- Salt, to taste
1. Mix puffed rice, onion, tomato, cucumber, carrot, and peanuts (if using) in a bowl.
2. Heat oil in a pan; add tamarind paste and jhalmuri masala powder. Cook for 1-2
minutes.
3. Pour the spice mixture over the puffed rice mixture; mix well.
4. Season with salt; garnish with coriander or scallions.
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CHINGRI MALAI CURRY
- 200 gm prawns, peeled and de-veined
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp mustard oil or ghee
- 1 cup coconut milk
- 1/2 cup water
- Fresh coriander, for garnish
- Malai (clotted cream), for serving (optional)
1. Heat oil/ghee in a pan; add cumin seeds and coriander seeds.
2. Add onions, garlic, and ginger; sauté until onions are golden.
3. Add prawns; cook until pink.
4. Add spices (turmeric, chili powder, garam masala); mix well.
5. Add coconut milk and water; bring to a simmer.
6. Reduce heat; cook for 5-7 minutes or until prawns are cooked.
7. Season with salt; garnish with coriander.
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KOSHA MANGSHO
- 200 gm mutton curry cuts
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 medium ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp mustard oil or ghee
- 2 cups mutton broth
- 1 cup water
- Fresh coriander, for garnish
1. Heat oil/ghee in a pan; add cumin seeds and coriander seeds.
2. Add onions, garlic, and ginger; sauté until onions are golden.
3. Add mutton pieces; cook until browned.
4. Add spices (turmeric, chili powder, garam masala); mix well.
5. Add broth and water; bring to a boil, then simmer for 1-2 hours or until meat is
tender.
6. Season with salt; garnish with coriander.
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BASMATI PULAO
- 100 gm basmati rice
- Water as required
- 1 tsp ghee or oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 1/2 tsp turmeric powder
- Salt, to taste
- Chopped cilantro or scallions, for garnish
1. Rinse rice; soak for 30 minutes. Drain and set aside.
2. Heat ghee/oil in a pan; add cumin seeds and coriander seeds.
3. Add cinnamon powder, cardamom powder, and turmeric powder; sauté for 1
minute.
4. Add rice; mix well with spices.
5. Add water; bring to a boil.
6. Reduce heat; cover and simmer for 15-20 minutes or until rice is cooked and
fluffy.
7. Season with salt; garnish with cilantro or scallions.
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MISHTI DOI
- 500 ml full-fat milk
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 1/4 tsp saffron threads (optional)
- 1/4 tsp salt
- 1/2 cup curd (plain yogurt)
- Chopped nuts or dried fruits (optional)
1. Boil milk; reduce heat and simmer for 5-7 minutes.
2. Add sugar, cardamom powder, saffron (if using), and salt; mix well.
3. Remove from heat; let cool slightly.
4. Add curd; mix gently.
5. Pour into earthen pots or bowls; refrigerate for 3-4 hours or overnight.
6. Serve chilled, garnished with nuts or dried fruits (if using).
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