Dear Friends,      Today I will share with you a famous north Indian delicacy, 'Missi Roti.' One story related to this dish I would like to share with you. One day Mughal emperor "Humayun' used to visited 'Sher Garh.' while walking around the building. He was feeling exhausted and, a fakir saw this and requests him to share a meal with him. Both of them sit down under a tree. Fakir opens a bundle and offers Humayun a spiced flatbread as 'Missi Roti.'  Humayun gets it hard to stop at one. Once he is done, he is a small taken aback to know that the fakir had been keeping the Rotis for a few days now; In fact, Missi Rotis keep perfectly well over many days and are the perfect food for long journeys, he is told. Humayun takes note, thanks to the fakir, and conquers up to resume his critique. Ingredients:- For the dough- Chickpea flour(Besan)- 1cup. Whole wheat flour- 2cups. All-purpose flour- 1/2 cup. Baking Powder- 1/4tsp. Turmeric powder-1/2tsp. Red c...

  Dear Friends,   Today I am here to share with you a famous kofta recipe. Before that, I would like to inform you I love to read the history of everything because I believe there must be some story behind the creation of everything. 'Nargisi Kofta' is a north Indian delicacy. This dish came from Persia to India by Mughal emperors. Many believed that the name of the dish was given after the name of a flower called 'narcissus.' Alan Davidson, One of the most renowned food historians of the 20th century had said that the British soldiers ate the Indian Nargisi Kofta curry and cherished it so much that they attempted to recreate it at home and reiterated it with a new name, look, and influence - The Scotch Eggs. I hope you like the information behind the delicacy. So, let's start making famous 'Nargisi Kofta.' Ingredients:- whole eggs- 6(hard-boiled and peeled). Mutton Minced- 750g. Black pepper powder-1/2tsp. Garam Masala Powder- 1tsp. Kashmiri red chili powde...

  Hello friends,       I am here today for biryani lovers. Because today I am going to share with you "Hyderabadi Biryani" recipe. Before that let me tell you the story behind the dish. Some sources mention that it was made for the millitary from the time of Emperor Babur. Hyderabad's cuisine is a composite mix of many cultures and tastes. Mughal, British and local cuisine from the surrounding areas. The Nizami kitchens, especially that of "Nawab Mir Mahboob Ali Khan", Nizam VI brought out delectable delicacies. The master chef was called 'Khansaman'. The Flaknama Palace at Hyderabad has the largest dining table in the world. Hope you like the information. So let's start making "Hyderabadi Biryani". Ingredients:- 1. Basmati Rice- 2cups. 2. Mutton- 700g. 3. Biryani Masala- 1tsp. 4. Onion- 2 large(thinly sliced). 5. Coriander leaves- 5tbsp(finely chopped). 6. Mint leaves- 4tbsp(finely chopped). 7. Ghee- 5tbsp+3tbsp. 8. Saffron- 1/2tsp.(soaked...

  Hello friends,      Today I am here to share with you a kebab recipe "Resmi Kebab". Kebab originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewered on swords over open field fires. This origin is backed up by a Turkish script of "Kysaa-I- Yusuf in 1377 and is now the oldest known source where kebab is stated as a food item. 'Reshmi' is Indian word that means 'silk'. This kebab gets its name from the juicy succulence of the meat added to the skewers. Ingredients:- 1. Boneless chicken-600g(breast) cut into 1.5 inch thick pieces. Marinade 1:- 1. Black pepper powder- 4tsp. 2. Ginger-garlic paste- 4tbsp. 3. Lemon juice- 2tbsp. 4. Nutmeg powder-1/2tsp. 5. Salt-To taste. Marinade 2:- 1. Corn flour-2tbsp. 2. Green chilies-4(can adjust according your taste) 3. Garlic- 4-5cloves. 4. Coriander leaves- 1/2cup(chopped). 5. Mozzarella cheese- 6-7tbsp(grated). 6. Green cardamom- 4-5pods(peeled & crushed). 7. Garlic powder- 2-1/2tbs...

  Hello friends,      Taday I again came to share with you another famous Mughlai Cuisin "Awadhi Dum Murg Biryani". Awadhi Biryani origin from Awadh, the present day 'Lucknow' in India and home to the Mughals who ruled India over 300years. The bawarchis (chefs) and rakabdars(gourmet cooks)of Awadh invented the dum style of cooking or the art of cooking or the art of cooking over a slow fire,which has become synonymous with Lucknow today. During the Mughal region, Awadh (now Lucknow) was the capital of their kingdom,which is now the Awadhi Biryani with its delicate flavors got its name. Hope you like the information 😊♥️ Ingredients:- 1. Basmati Rice- 2cups.(500g). For the chicken:- 1. Chicken- 750g(cut into 5-6pieces). 2. Onions- 4(finely sliced)+ 1more for brown fried onion. 3. Ginger- garlic paste- 4tbsp. 4. Green chilies-5-6(slit) or as per your choice. 5. Fresh coconut- 1/2cup. 6. Coriander leaves-1/2cup. 7. Mint leaves-1/4 cup. 8. Poppy seeds-1/2 cup(soaked in m...

  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 readers,       Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam...

  Hello friends, Today I will share with you "Mutton Chaap" recipe. Those who love biryani is familiar with this name. Chaap is no traditional Bengali cuisin,it is more Mughlai in origin with an undeniable Anglo influence. So let's start! Ingredients:- 1. Mutton- 1kg(Ribs). 2. Yogurt- 200g(homemade) whisked. 3. Cashew nuts- 4tbsp. 4. Milk-1/2+1/2 cup. 5. Rose water- 1-1/2 tsp. 6. Keora water-1 tsp. 7. Meetha attar- 3-4 drops. 8. Mawa(khoya)- 1/2 cup(grated). 9.Roasted gram flour- 2 tbsp. 10. Desi ghee- 10tbsp. 11. Saffron- 10-12 strands. 12. Biryani Masala-  2tbsp. 13. Poppy seeds- 2tbsp. 14. Raw papaya- 3 tbsp(grated). 15. Onion paste- 1cup. 16. Ginger paste- 1-1/2tbsp. 17. Garlic paste- 1-1/2 tbsp. 18. Kashmiri red chili powder- 4tsp. 19. Turmeric powder- 2tsp. 20. Salt- To taste. How to make biryani Masala:- 1. Bay leaf-1(whole). 2. Fennel seeds-1-1/2 tsp. 3. Star Anise- 2(whole). 4. Green cardamom- 10-12 pods. 5. Black Cardamom-2 pods. 6. Cinnamon stick-5(2- inch stic...