Shahi for the soul

DECCAN CHRONICLE.
Published Nov 9, 2016, 11:23 pm IST
Updated Nov 10, 2016, 12:48 am IST
Mughal cuisine gets its due with the authentic preparations by duo Nazish and her son Osama Jalali from Delhi.
Murgh Zameen Doz
 Murgh Zameen Doz

Murgh Zameen Doz
Ingredients
Whole chicken 800 gm
For the first marinade:
Lemon juice ½ cup
Salt
For the second marinade:
Black peppercorns 8
Black cardamom 4
Cinnamon 1 stick
Black cumin ½ tsp
Bay leaf 1
Nutmeg powder ½ tsp
Cloves 5 l Mace 1
Hung curd 300 gm
Ghee 50 gm
Almond paste 25 gm
Ginger paste 20 gm
Saffron dissolved in milk 2 tsp
Other ingredients
Roomali roti 4
Mud pot
Mud one kg

Method
After cleaning chicken, take out the neck and wishbone. Make insertions so that the marinade goes deep inside.
Add first marinade of salt and lemon juice and leave it for half hour.
Now, mix all the second marinade ingredients, make a paste and rub it on the chicken thoroughly. Leave it for an hour.
Take the roomali rotis, make a bed of it and put the chicken on top.Wrap it in such a way that the chicken is covered. Place it into the mud pot and cover it with a wet paste of mud.
In earlier times, this mud pot was put into a pit of fire and after covering, it was left for four hours to cook. We place the mud pot in a dying tandoor and cover it for 45 minutes.
After that, open the lid of the mud pot. Deseal the chicken, and its ready to eat.

 

PatodePatode

Patode
Ingredients
1 kg arbi/ Leaves (without the stem)
300 gm besan
Yellow chilli powder to taste
1 tsp jeera powder
Salt to taste
100 gm oil for shallow frying

Method
Mix besan with water, yellow chilli powder, jeera and salt to make a paste.
Lay arbi leaves flat, and apply besan mixture on one side.
Then stack and spread around 10-12 leaves on onto the other.
Fold the leaves together to make a roll.
Steam the roll of leaves for 30 minutes.
Cut into circular pieces and shallow fry.
Makes 20 pieces.

The special Bygone Recipes of the Mughal Era promotion is being held at the Oberoi till November 14.

 

Shahi ZardaShahi Zarda

Shahi Zarda
Ingredients

1 kg rice
1 kg sugar
200 gm ghee
6-8 green cardamom
8-10 cloves
200 gm mix of dry nuts (cashew, almonds, pistas and kish-mish)
100 gm khoya
Half cup Zardai fruit colour

Method
Take water in a big degh and soak rice for half hour.
Take water in another degh and add Zardai colour and boil.
Once it boils, add soaked rice and cook till the rice is cooked 95 per cent.
Strain rice and keep aside.
Take a pan, add ghee. Fry cardamom, cloves and immediately add half of the rice. Add sugar on top to make a layer, and then add the rest of the rice and again layer the rest with sugar.
Leave it for five minutes on spit fire, cover vessel with silver foil and leave it on a medium flame for half an hour.
Open lid, add fried nuts on top and khoya. Leave it for five minutes, and its ready to serve.

 

Luleh KebabLuleh Kebab

Luleh Kebab
Ingredients
Lamb mince 750 gm
Onions medium sized 3
Basil leaves 1 tbsp
Chopped green coriander 5 gm
Chopped spring onions 5 gm
Black pepper powder o taste
Lemon juice half cup
Pomegranate seeds ½ cup
Salt to taste

Method
In the minced lamb, add onions, basil leaves, green coriander, spring onions , salt, black pepper and massage it with hands. Add  lemon juice and grind on a mortar pestle to form a silky paste.
Take flat iron sewers and put the kebab mix on the skewer to make kebabs.
Cook it on charcoal grill
Wrap the kebab in a thin paratha (earlier this kebab was wrapped in Naan e Tanuk)
Serve it as a role.  

 

Yakhni KebabYakhni Kebab

Ingredients
Meat with bone 900 gm
Onion 1
Ginger finely sliced 1 tbsp
Salt to taste
Desi ghee 1.5 cup
Cloves 10
Gram Dal ½ cup
Fried golden onion 3 tbsp
Curd 1.5 tsp
Black cardamom 3
Cinnamon 1 piece
Cumin seed 1/3 tsp
Black pepper 1 tsp
Poppy seed 1.5 tsp
Saffron 15 ml
Green coriander chopped 10 gm
Gram powder 1.5tbsp
Ghee for frying

Ingredients
Meat with bone 900 gm
Onion 1
Ginger finely sliced 1 tbsp
Salt to taste
Desi ghee 1.5 cup
Cloves 10
Gram Dal ½ cup
Fried golden onion 3 tbsp
Curd 1.5 tsp
Black cardamom 3
Cinnamon 1 piece
Cumin seed 1/3 tsp
Black pepper 1 tsp
Poppy seed 1.5 tsp
Saffron 15 ml
Green coriander chopped 10 gm
Gram powder 1.5tbsp
Ghee for frying

 

Method
Soak poppy seeds in water, and pound after soaking for half an hour.
Boil meat with onions,ginger, salt, and water and leave it on low flame.
Once the meat is tender, strain it and keep aside.
Extract meat from the bone, add soaked gram dal and add stalk and put it on low flame.
Once it dries, add golden onions and spices — black cardamom, cumin seed, cinnamon, pepper and pound it all together into a fine paste.
Now make equal patties and shallow fry kebabs. Serve with pudina chutney and onions.

Soak poppy seeds in water, and pound after soaking for half an hour.
Boil meat with onions,ginger, salt, and water and leave it on low flame.
Once the meat is tender, strain it and keep aside.
Extract meat from the bone, add soaked gram dal and add stalk and put it on low flame.
Once it dries, add golden onions and spices — black cardamom, cumin seed, cinnamon, pepper and pound it all together into a fine paste.
Now make equal patties and shallow fry kebabs. Serve with pudina chutney and onions.

 

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