Hello friends,      Today will share with you one famous Mughlai Cuisine "Mughlai Paratha".  Mughlai cuisine was one of those mughlai recipes that entered on Bengali cuisine during Mughal Empire. It is believed that the Mughlai paratha originated during "Jahangir's time. One day Jahangir was bored of eating the simple paratha with keema( minced meat) everyday. He called his cook 'Adil Hafiz Usman' 10 days to come up with an unconditional paratha. On the 9th day his cook Usman came with Zabir fala or Anda Roti which later was so delighted he gifted 1001 gold coins as gift and a Jagir in West Bengal to his cook. Can you imagine 1001 gold coins for an simple paratha in 16th century. Hope you like the story behind the dish. Ingredients:- 1. All purpose flour- 3 cups. 2. Vegetable oil- 3tbsp.+ More for deep frying. 3. Salt- 1tsp. 4. Sugar- 3/4tsp. 5. Baking Soda- 2/8tsp. Spices:- 1. Onion- 2 medium (finely chopped). 2. Ginger Paste- 1tsp. 3. Turmeric powder-3/4t...

  Hello friends,       Hope you all are good! Today will share you a delicious delicacy "Keema Paratha.  A paratha is a flatbread native to the Indian subcontinent. The Hindi word 'Paratha' is derived from "Sanskrit". Paratha is an amalgamation of the words 'Parat' and 'Atta', which literally means layers of cooked. Keema Paratha is popular unleavened flat bread stuffed with flavored minced meat. Ingredients:- For dough:- 1. All purpose flour- 1 cup. 2. Whole wheat flour-1 cup. 3. Rice flour- 2 tbsp. 4. Egg-3(beaten). 5. Ghee(clarified butter)- 1tbsp. 6. Salt- To taste. For Keema:- 1. Mutton- 500g( minced). 2. Onion- 1(finely chopped). 3. Garlic- 5cloves(minced). 4. Ginger- 1( 1-inch minced). 5. Mint leaves- 3(finely chopped). 6. Coriander leaves- A handful (finely chopped). 7. Coriander powder- 1 tbsp. 8. Turmeric powder-1/2 tsp. 9. Yogurt- 4 tbsp(whisked) 10. Sunflower oil- As required. Whole spices:- 1. Black Cardamom- 1 pod. 2. Green cardamom-...

  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...