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    Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan
    Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan
    Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan
    Ebook265 pages1 hour

    Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan

    By A. Kh'an

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    About this ebook

    Cook books by A. Kh’an
    1: Kabab: (International) – translation of this book also available
    2: Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)
    3: Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan

    LanguageEnglish
    PublisherA. Kh'an
    Release dateOct 2, 2014
    ISBN9781311694492
    Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan
    Author

    A. Kh'an

    A.Kh'an is a student of history, Advocate for human rights and gender equality. A.Kh'an interest include travelling and International Cuisine.RIP -- Victims of Pittsburgh synagogue massacre (Oct 2018).RIP Victims of terrorism around the world and over 70 thousands died in Pakistan from terrorism.RIP to all innocent victims of wrongful wars around the world.Salute to all the victim journalists who sacrificed their life for human rights and/or are jailed, or are facing harassment around the world.Free Catalan & leaders in new Franco SpainFree Kurdistan - Prophet Abraham was KurdishFree Kashmir - occupied by Baharat (India) - Anti-Abrahamic religion Modi.U.N., should allow Kashmiris, Kurdish, Syria, Sikkim Catalonia to choose freedom like East Timor - Its basic Human rights.Bhartiya-American Nikki Haley believes confederate flag represents heritage (daily beast Dec 2019).. Confederates is a terror group and flag is fascist. Haley has close ties with Fascist Bhratiya N. Modi and with war criminal Henry KissingerFascism is fascism is fascism."The key to growth is the introduction of higher dimensions of consciousness into our awareness." - Lao Tzu"Bespreekbaarheid' (speakability) – that everything can and should be talked about."Mar 2018 - A.Kh'an's 'Slow Cooker Chicken Tikka Masala', was selected as a runner-up in the Slow Cooker Around the World contest and will appear in Taste of Home September/October 2018.Cook Books by A Kh'anBook Of Biryani (English edition and Hindi edition)Kabab (International)Mughali (Vegetarian / Vegan) Mughal cuisine of North India and PakistanMughali Mughal Cuisine of North India and Pakistan (Cooking for Two)30 Minute Mogul Cuisine Meals Mogul Cuisine of North India and PakistanChana Masala 50 Fun Way to Enjoy Healthy Chickpeas50 Shades of Mogul Cuisine (Cuisine of North India and Pakistan)50 Shades of Rotisserie Chicken50 Shades of PastaAvocado Cook BookHealthy Umami Pita Bread SandwichHungry Student Cookbook I and II ( I and II combo)And moreAnd many non-fiction booksFew notes for my readers. Following information will help my readers to read and understand all my writings.All my books, mostly uses U.S spelling, except for the quoted material, which often uses U.K. or Common Wealth spelling. *Words that appear in brackets within quotes are not found in the original texts, and were added by the translators or are my personal comments, etc.Sentences and Words maybe from British or Common Wealth or U.S English or International English or simplified English.Many of my readers are not from USA, so simple English is used so it is easy to read, understand or can be easily electronically translate.

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      Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan - A. Kh'an

      Mughali

      (Vegetarian / Vegan)

      Mughal cuisine of North India and Pakistan

      A.Kh’an

      Copy Right Page

      Smashwords edition copyright © A. Kh’an 2014

      Smashwords Edition, License Notes. This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it, or it was not purchased for your use only, you might like to return to your favorite eBook retailer and purchase a copy for yourself. Thank you for respecting the work

      of the author.

      Introduction to Mughal cooking

      Invitation (Dawaat) to Mughal cuisine. Mughal cuisine is most popular style of cooking in south Asia. This cuisine was developed by imperial kitchens of Mughal Empire which rule most of south Asia between 1526 – 1857. Mughal is Persian word for Mongol. Mughal’s cuisine is known as Mughali cuisine. It is very influenced by Persian (Iran) and Central Asia cuisine. It is known for its mild taste. It is famous for use of aromatic spices of Iran, central Asia, Arab and south Asia. Mughal cuisine transformed much of Indian cuisine and south Asia, especially in the northern part of south Asia.

      A mughlai course is an elaborate buffet of entrée with variety of accompaniments. The spread always consist of at least three entrée and accompany by some sort of bread and rice and few condiments. This spread is called Dastarkhwan which literally means spread of entrée (s) with complimentary items.

      Vegetarian entrée has important place within Mughali cuisine, usually there are two items of vegetable and a lentil included in the dastarkhwan (spread) with other dishes. Most of vegetarian entrées and desserts are vegan. This collection has options to convert most non-vegan recipes into vegan

      Mughali cuisine is mix of meat and vegetarian dishes. This cuisine included soups (shorba), curries (korma), Subzi (vegetables), breads, rice and deserts.

      Mughali cuisine is quite easy and simple to prepare; few steps cooking style is used. Use of mild and aromatic spices makes it easy eat.

      In this collection of Moghul cuisine recipes includes simple recipes of salads, soups, appetizers, curries, Kebabs, breads, rice, desserts, beverages and condiments. And how to make spice mixes.

      Table of Contain

      Traditional fare (menu)

      Spice mixes

      Sauces

      Soups

      Salads

      Rice

      Breads

      Lentils

      Vegetables

      Desserts

      Appetizers/snacks

      Beverages

      Condiments

      Index

      Traditional Fare

      Appetizer

      Samosa or any savory appetizer

      Soup

      Clear vegetable soup or any light soup

      Entrees

      Two dishes of any type of vegetable and 1 dhal with Roti and plain rice or 1 vegetable dish and 1 curry or Korma curry with Naan or any bread and pilaf or hearty soup like Haleem.

      Served with dinner salad and condiments

      Desserts

      Fudge or rice pudding or any 1 dessert

      Beverage

      Water

      Tea or cool drink is served after dinner

      Mughal(i) spices, herbs and mix(s)

      Note: Spices and herbs are used in Mughal cuisine to flavor and give body to sauces

      Following are list of commonly used spices, Herbs and spice mixes

      Mughal(i) spices

      Aniseed

      Asafetida

      Red pepper

      Black pepper

      Black cardamom

      Green cardamom

      Black cumin

      White pepper

      Cumin

      Bay leaf

      Cinnamon

      Clove

      Coriander seed

      Fennel seed

      Fenugreek seed

      Mustard seed

      Nigella seed

      Nutmeg

      Mace

      Poppy seed

      Saffron

      Sesame seed

      Turmeric

      Herbs

      Basil

      Cilantro (Coriander leaf)

      Dill

      Mint

      Parsley

      Spice mix

      Note: Mix of spices are designed to give unique flavor to a dish. Following mix of spice can be made in advance and keep in air tight containers for about six months or in freezer for freshness.

      Curry Powder

      Ingredients

      ½ cup coriander powder

      ¼ cup cumin powder

      ¼ cup turmeric powder

      ½ teaspoon black pepper powder

      1 teaspoon cayenne pepper powder

      Direction

      Mix well in a medium size bowl.

      Curry Paste

      Ingredients

      ½ cup coriander powder

      ¼ cup cumin powder

      ¼ cup turmeric powder

      ½ teaspoon black pepper powder

      1 teaspoon cayenne pepper powder

      1 tablespoon garlic paste

      1 tablespoon ginger paste

      Water or oil

      Direction

      Mix well in a medium size bowl, make a fine paste.

      Garam Masala

      Ingredients

      ½ cup coriander seeds

      ¼ cup cumin seeds

      1 tablespoon caraway seeds

      1 tablespoon black cumin seeds

      5 bay leaves

      5 Black cardamoms

      10 clove

      6 2 inch cinnamon

      2 teaspoon black pepper

      2 medium size whole dry red pepper

      Direction

      Dry roast all the ingredients on low heat until crackle for about 1 minute or until fragrant. Grind in spice grinder or in coffee grinder until fine powder.

      Aromatic Garam Masala

      Ingredients

      ¼ cup cumin seeds

      6 green cardamoms

      2 tablespoon Black cumin

      5 bay leaves

      5 Black cardamoms

      1 anise star – whole

      1 tablespoon fennel seeds

      15 clove

      6 2 inch cinnamon

      2 teaspoon black pepper

      2 medium size whole dry red pepper

      ½ teaspoon Saffron

      Direction

      Dry roast all the ingredients on low heat until crackle for about 1 minute or until fragrant. Grind in spice grinder or in coffee grinder until fine powder.

      Garam Masala – Blackened – Syia garam Masla

      Ingredients

      ¼ cup cumin seeds

      1 tablespoon caraway seeds

      1 tablespoon black cumin seeds

      5 bay leaves

      5 Black cardamoms

      10 clove

      1 Anise Star – whole

      6 2 inch cinnamon

      2 teaspoon black pepper

      2 medium size whole dry red pepper

      Direction

      Dry roast all the ingredients on low heat until crackle for about 1 minute or until very dark but not burned and fragrant. Grind in spice grinder or in coffee grinder until fine powder.

      Onion paste

      Ingredients

      1 medium Onion

      1 teaspoon oil

      Direction

      Step 1 Heat oil in skittle on very low heat. Add onion and 1 teaspoon water, stir to coat onion. Cover and cook on very low heat until onions are translucent. Blend in a conventional blender with little water until smooth paste.

      Microwave method: Mix butter with all ingredients with 1 tablespoon water in a microwave-safe bowl, cover, and heat for about 1 minute. Let it rest for 30 seconds, heat for another 1-2 minutes. Blend in conventional blender until smooth paste.

      Note: 1: Add 1 clove garlic and/or ½ inch ginger to make onion, garlic and ginger paste

      2: Store in ice cube tray in freezer

      Tikka Masala

      Ingredients

      2 teaspoon Cumin powder

      2 teaspoon Black pepper

      2 Teaspoon Garam masala

      2 teaspoon coriander powder

      2 teaspoon paprika powder

      ½ teaspoon garlic powder or garlic paste

      ½ teaspoon ginger powder or ginger paste

      ½ teaspoon cayenne pepper powder

      ½ teaspoon sugar

      Drop of red color (optional) [add before using to make a paste]

      Direction

      Mix all together in a non- reactive bowl.

      Note: 1: The coriander and cumin powders must be freshly ground.

      2: This will keep for months if stored in an airtight container or in freezer

      Tandoori Masala

      Ingredients

      4 teaspoon ground coriander

      3 teaspoon ground cumin

      4 teaspoon garlic powder

      4 teaspoon paprika

      3 teaspoon ground ginger

      2 teaspoon green mango powder

      1 teaspoon dried mint

      1 teaspoon cayenne pepper powder

      pinch of Saffron or Drop of red color (optional) [add before using to make a paste]

      Direction

      Mix all together in a non- reactive bowl.

      Note: 1: The coriander and cumin powders must be freshly ground.

      2: This will keep for months if stored in an airtight container or in freezer

      Sauce

      Note: Following are some common recipes for sauces used in Mughali cuisine.

      Basic sauce

      Ingredients

      ½ cup onion –thinly sliced

      1 clove garlic

      ¼ inch ginger

      ¼ teaspoon white or black pepper (optional)

      Salt to taste

      1 tablespoon oil

      Direction

      Step 1 Heat oil in a sauce pan on low heat. Add onion. Add ginger, garlic and white pepper. Stir to mix. Add 2 tablespoon water. Cover and simmer for 2 minutes. Blend all the ingredients with hand blender or conventional blender until smooth paste. Add back to the sauce pan, add ¼ cup water. Simmer for 5 minutes until oil started to ooze. Discard oil.

      Basic curry sauce

      Ingredients

      ½ cup onion –thinly sliced

      1 teaspoon coriander powder

      ¼ teaspoon cayenne powder or to taste

      ¼ teaspoon turmeric powder

      Salt to taste

      1 tablespoon oil

      Direction

      Step 1 Heat oil in a sauce pan on low heat. Add onion. Add all the spices. Stir to mix. Add 2 tablespoon water. Cover and simmer for 2 minutes. Blend all the ingredients with hand blender or conventional blender until smooth paste. Add back to the sauce pan, add ¼ cup water. Simmer for 5 minutes until oil started to ooze. Discard oil.

      Curry sauce – aromatic sauce

      Ingredients

      ½ cup onion –thinly sliced

      ¼ teaspoon garlic paste or 1 medium size garlic clove

      ¼ teaspoon ginger paste or ¼ inch cube

      1 clove

      1 bay leave

      3 black pepper corn

      ¼ teaspoon cumin powder

      1 teaspoon coriander powder

      ¼ teaspoon cayenne powder or to taste

      ¼ teaspoon turmeric powder

      Salt to taste

      1 tablespoon oil

      Direction

      Step 1 Heat oil in a sauce pan on low heat. Add onion. Add all the spices. Stir to mix. Add 2 tablespoon water. Cover and simmer for 2 minutes. Blend all the ingredients with hand blender or conventional blender until smooth paste. Add back to the sauce pan, add ¼ cup water. Simmer for 5 minutes until oil started to ooze. Discard oil.

      Mughal curry sauce

      Ingredients

      1 cup onion –thinly sliced

      ¼ teaspoon garlic paste or 1 medium size garlic clove

      ¼ teaspoon ginger paste or ¼ inch cube

      1 clove

      1 bay leave -whole

      1 black cardamom -whole

      1 green cardamom -whole

      ¼ inch cinnamon-whole

      ½ teaspoon black cumin powder

      3 black pepper corn

      ¼ teaspoon cumin powder

      1 teaspoon coriander powder

      ¼ teaspoon cayenne powder

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