Cake House

Nargisi kofte is a traditional Mughlai dish where boiled eggs are wrapped with flavored mince meat and deep fried and then simmered in a rich and creamy gravy. The meat used traditionally is Goat's mutton. Here is the simple recipe to make this exotic dish. All you need is Eggs - 6 ( boiled and peeled ) For gravy Mustard oil - 6 tbsp Onion - 2 cups ( thinly sliced ) Ginger - 1 inch piece Garlic - 5-6 cloves Green cardamom - 3-4 Black cardamom - 2-3 Cloves - 3-4 Black peppercorn - 8-10 Cinnamon - 1 inch stick Bay leaf - 2 Yogurt - 1 cup All purpose flour - 2 tsp Tomato puree - 2 tbsp Coriander powder - 3 tsp Turmeric powder - 1\2 tsp Kashmiri red chili powder - 3 tsp Garam masala powder - 1\2 tsp Salt to taste Kewda essence - 6-8 drops Rose water - 1 tsp Fresh cream - 2 tbsp For the egg coating Mutton mince - 1\2 kg Green chili - 1 ( finely chopped ) Fresh coriander - 3 tbsp ( finely chopped ) Salt to taste Garam masala powder - 1\2 tsp Egg - 1 Bread crumbs - 1\2 cup Cumin powder - ...

Mughlai murgh korma is a traditional Mughlai recipe. It has a rich and creamy gravy made with coconut and almonds. Here is the recipe. All you need is Chicken - 1 and 1\2 kg Vinegar - 2 tsp Ghee or oil - 1\4 cup Onion - 2 cups ( thinly sliced Bay leaves - 2 Green cardamom - 3-4 Black cardamom - 2-3 Cloves - 5-6 Black peppercorns - 8-10 Cinnamon stick - 1 inch piece Javitri - small piece Ginger - 2 inch piece Garlic - 8-10 cloves Almonds - 1\4 cup Grated fresh coconut - 3 tbsp Green chili - 1 Yogurt - 1 and 1\2 cup Maida - 1 tsp White pepper powder - 1 tsp Kashmiri red chili powder - 2 and 1\2 tsp Coriander powder - 2 and 1\2 tsp Turmeric powder - 1\2 tsp Salt to taste Saffron  - A good pinch Kewra essence - 8-10 drops Rose water - 1 tsp Garam masala - 1 tsp Lemon juice - 2 tsp Fresh cream - 2 tbsp Method of preparation Wash the chicken and apply vinegar on it. Keep aside for 45 minutes to an hour. Heat ghee in a pan. Add onions and 1\2 tsp salt and fry on medium heat till golden br...

This zaffrani pilaf is super easy to make and is a sure shot winner. Serve it with any curry of your choice. Here is the simple recipe. All you need is Long grain Basmati rice - 2 cups Saffron - a pinch Milk - 2 tbsp ( hot ) Ghee - 2 tsp Cloves - 6-7 Black cardamom - 3-4 Black peppercorns - 8-10 Salt - 1 tsp Vinegar - 2 tsp Yellow food color - A pinch Method of preparation Wash and soak the rice for 1\2 an hour. Soak saffron in milk. Add ghee in a pan. When the ghee is hot, add cloves, black cardamom and peppercorns. Cook for 20 seconds. Drain the rice and add it in the pan. Add a little less then 2 cups of water. Add salt and vinegar. Cover and cook on low heat till rice is 90% done. Sprinkle the saffron soaked milk and a pinch of yellow food color on top. Cook for another 3-4 minutes on low heat. Fluff the rice with a fork. Serve hot with any curry of your choice.