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208

Mughlai recipes


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Recipe# 7555
15 Jan 13

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Achari Paneer Pulao by Tarla Dalal
No reviews
Rice and paneer tossed with achaari spices. Truly a lip-smacking combo!
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Recipe# 4758
19 May 04

 
Aloo Gobi Ka Pulao by Tarla Dalal
No reviews
Soft potatoes and cauliflower florets are sautéed with cinnamon, dry ginger and turmeric and other spices and then pressure-cooked with rice for a tasty one-dish dinner. Served hot garnished with mint springs for a comforting dinner.
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Recipe# 30960
01 Jan 1999

 
Aloo Khaas by Tarla Dalal
A truly spectacular marriage of spices creates this delightful dry potato subzi. Using potato roundels and spices like cumin seeds, aniseed, nigella seeds, fenugreek seeds and chaat masala, this dish is a treat for your taste buds. The Kashmiri red chillies add the required spark of colour to the di ....
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Recipe# 30955
01 Jan 1999

 
Aloo Laajawaab by Tarla Dalal
This dish uses the highly appreciated ingredient shahjeera or caraway seeds that impart a wonderful flavour to the gravy. A thick paste is made with cashewnuts and added to the gravy for thickening. You can adjust the quantity of milk to balance out the sourness of the curds and to bring the gravy t ....
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Recipe# 8659
06 Apr 13

 
Aloo Mutter Moghlai by Tarla Dalal
A north indian favourite. Cook the potatoes well and you will never go wrong in it.
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Recipe# 30934
01 Jan 1999

 
Angoor ka Sherbat by Tarla Dalal
No reviews
Think of a raja from the olden days and the first picture that comes to your mind is of the lavish king enjoying a bunch of grapes while lazing in his throne! Grapes have a special place in the royal menu and this sherbet made with fresh green grapes is divine! The lemon juice and mint leaves provid ....
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Recipe# 30978
01 Jan 1999

 
Anjeer Halwa ( Mughlai Recipe) 
by Tarla Dalal
Dried anjeer is truly delicious even when eaten by itself. Here is a recipe of a scrumptious anjeer halwa that uses loads of almonds. Milk powder is used in this recipe improving its texture and adding a unique flavour. Adjust the sugar content based on the sweetness of the figs and the milk powder ....
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Recipe# 30975
01 Jan 1999

 
Badami Kewra Sevaiyan by Tarla Dalal
No reviews
Seviyan is used by most of us to prepare kheer. This recipe uses almond paste for thickening the kheer. This paste also adds a different flavour. Essence of the highly scented kewra flower has been used as flavoring along with lots of chopped almonds. Kewra essence is readily available at most provi ....
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Recipe# 30952
01 Jan 1999

 
Baingan Mussalam by Tarla Dalal
The popular Mussalam gravy is not only easy to prepare but also tastes great. It is a combination of basic spices and fried brinjal pieces. This red gravy can be combined with any vegetable of your choice. If you do not have fresh tomato purée, you can use a smaller quantity of canned purée that has ....
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Recipe# 2226
01 Jan 1999

 
Biryani by Tarla Dalal
Here is something special - Biryani without meat, delicately flavoured with saffron and spices.
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Recipe# 30971
01 Jan 1999

 
Chatpati Subzi Biryani by Tarla Dalal
This vegetarian biryani uses loads of chopped vegetables such as carrots, french beans and potatoes to prepare the mixture that is layered between rice flavoured with whole garam masalas. You could remove the garam masalas from the rice before layering if required. Topping this biryani with some cho ....
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Recipe# 37759
01 Jan 1999

 
Dal Kabila by Tarla Dalal
The mughals made use of all kinds of dals available to them to prepare mouthwatering dishes such as this one. Made with urad dal or split black lentils this dal is tempered with whole kashmiri red chillies that add the spiciness and colour. This dal should be eaten hot as it tends to become thick an ....
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Recipe# 4789
29 Mar 14

 
Dal Moghlai by Tarla Dalal
It may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with chopped lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious!
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Recipe# 4797
16 Jul 04

 
Darbari Dal by Tarla Dalal
No reviews
A dish fit for the royals! vegetables like pumpkin, baby corn and onions are sautéed before being boiled and then simmered with boiled rajma, toovar and masoor dals. Coconut, ginger-garlic paste and chilies add all the extra flavors!
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