The
Mughal Empire was founded by Babur after defeating Ibrahim Lodi, the last ruler
of the Delhi Sultanate in the First Battle of Panipat in 1526. The Mughals
ruled over India till 1857. The last
Mughal emperor Bahadur Shah II was deposed by the British and exiled him to
Rangoon(now known as Yangon, the capital city of Myanmar) in 1857. With
this the Mughal empire came to an end in India. However, the Mughals have made
immense contribution to Indian art, architecture, sculpture, and cusines.
The
Mughlai cuisine has occupied a special place in the cuisine map o India. There
are a wide range of Mughlai cuisines, which have been relished by the food
lovers over the ages. Initially the cuisines were widely available in north
Indian states. Now one can find Mughlai cuisines in any part of the country. The
tastes of Mughlai cuisine vary from extremely mild to spicy, and are often
associated with a distinctive aroma and the taste of ground and whole spices.
One such classic Mughlai vegetarian cuisine is
Malai Kofta. Malai means cream. Koftas mean fried paneer and dumpling vegetables
and creamy tomato gravy. Malai Kofta is
a tasty food item quite apt for parties and special occasions. It can be taken with
roti, fried rice, jeera rice, chaptis.
The preparation of Malai Kofta is very simple.
It takes less time. It can be made with different vegetables. Here is step by
step guide how to make this food item.
Preparation
Time: 10 minutes
Cooking
Time: 30 minutes
How to Make Malai Kofta Gravy
Ingredients
Six
large non-sour tomatoes
Four
medium onions
Six
cashew nuts, (nuts to be soaked in water for 15 minutes to 20 minutes)
Two-inch
piece of cinnamon
Two
cloves
Half
teaspoon cumin seeds
One
tablespoon green chilli ginger paste (freshly made)
One
teaspoon coriander powder
Half
teaspoon red chilli Powder
Two
teaspoons sugar
Salt
to taste
Three
tablespoons oil
Ingredients for Kofta:
Three
large potatoes (boiled, peeled and mashed)
Eight
to ten cashew nuts, roughly chopped
Fourteen
to sixteen golden raisins or black raisins (However, not necessary. You can
take for added falvor)
One-fourth
cup homemade fresh cream, freeze for 6 hours
Four
tablespoons corn flour
Salt
to taste
Oil
for deep frying
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