Mughlai Cuisine

                                    Samosa

Origin of Samosa

The spicy triangle-shaped filled with vegetables is a famous snack but not only in India but also in several countries. It originated and was used in the middle east and later introduced to India during Delhi Sultanate rule. Anyway, whatever its origin was, I can proudly say that Samosa, especially aloo samosa, is the most delicious snack.

Basic Ingredients of Samosa   

The dish is prepared using dough flour and potatoes for filling it. Making a good potato filling, add some onion, ginger, garlic, green chili peppers, and stir in turmeric, salt, and chili powder. After this, cook it on medium heat until the paste getting brown for about 10 minutes. 

Where is the spicy Samosa Famous?

It is the most famous Mughlai Cuisine. Samosa is the middle east recipe and now renowned all over India and also in its neighboring country. It is easily available at any shop. It is always there in-office meeting, every party, chai-meet up, you name it and guess what it is here. The simple homemade Samosa adds a more spicy flavor and crispiness to it. 

The average cost of Samosa 

The average cost of Samosa ranges between 10-15 rupees per person. Additionally, it varies from place to place.

Accompaniment

The dish can be served as an accompaniment to snacks. As Samosa goes well in breakfast and every occasion or party with pudina coriander chutney and Imli chutney. It is also served with Kari ( Kari Samosa) and with chole ( Chola Samosa). 

Shahi Paneer

Origin of Shahi Paneer

Shahi Paneer, when the name comes, everyone is getting melt into its flavor. India’s old and famous food, with many people believing that it was Mughals’ very amorous dish (who ruled over India for almost 300 years).

The chef of Mughals accidentally finds the origin of Shahi Paneer. Later it was added to the menu and offered only to the emperor and royalty. 

Basic Ingredients of tasty Shahi Paneer

Shahi Paneer is a gravy with chopped paneer, prepared using black paper, turmeric, red chili powder, cumin (raw and intact), clove, fennel, and many more for masala powder. And the gravy is made up of onion, cashew, and coconut. Afterward, it is cooked with gravy, masala, and panner on medium heat.

Where is Shahi Paneer popular?

In the northern part of India, Shahi Paneer is very popular amongst everyone. Numerous people like it as it is a delicious dish filled with paneer, cream, spices that makes it more spicy and creamy. Shahi word stands for “Royalty.”  You can see that dish on every occasion and party because it adds some exquisite taste to the food corner. 

The Average Cost of Shahi Paneer

The average cost of Shahi Paneer ranges between 150-200 rupees per plate. Further, it changes from place to place.

Accompaniment

The dish can be served as a lunch dish. The Shahi Paneer is also used as an accompaniment to mains, such as a side dish with butter naan, tandoori roti, paratha kulcha, etc. The people of India also love to eat Shahi Paneer with peas, pulao and steamed rice. Surely you will fall in love with the variety of panner and creamy flavors. 

Bihari Kabab

Origin of Bihari kabab

Bihari kabab is popular street food in Kolkata, India. It is originated from the non-vegetarian cuisine produced by the Muslims in the North Indian state of Bihar that made out of Beef. Later it spread all over countries. It is the most famous dish amongst local people as well as tourists. Mughlai Cuisine 

Basic Ingredients of delicious Bihari Kabab

The dish is originally made off with fried onions, garlic, ginger, yogurt, and ghee/oil. Later cook all the ingredients in the pan. After it, mix the chopped meal into it and cook on medium heat. When meat getting mix into the pan, the Bihari Kabab is ready to eat.  

Where Bihari kabab famous in India?

Biharis are quite famous for their Bihari kebabs, another typical Bihari non-vegetarian dish in west India. This dish was traditionally made from mutton and is eaten with roti, paratha, or boiled rice. 

The average cost of Bihari Kabab

The average cost of Bihari Kabab is ranging between 150-200 rupees per plate. Further, it varies from place to place. 

Accompaniment

The dish can serve as an accompaniment to mains. As Bihari Kabab goes well with the mains course, and it goes well with Roghni Naan. Local people also eat with Garlic Naan, Meatless Kabali Pulao. You can also add raita and green chutney to the side.

Keema Matar

Origin of Keema Matar

Keema Matar is originated in India. Firstly it was made by Mughal’s Khansamas in the Mughal period. After that, the passing dynasties adopted the dish recipe, and still, we can enjoy keema matar. Earlier, the keema matar was also known as mutter gosht. 

Basic Ingredients of famous Keema Matar

The dish is originally made with delicious minced meat and peas sauteed in a mixture of stirring flavors such as cloves, peppercorn, cinnamon, bay leaves cooked together with tomatoes, salt, turmeric powder, coriander powder, and chilly powder for making it a delicious dish. It is cooked on medium heat for at least half an hour. 

Where is Keema Matar Popular?

Keema Matar is the most popular Mughlai Cuisine in all over India. As it is made with matar and keema, it looks like paneer burji, which taste is too good that even you start licking your finger while eating it. Keema Matar is popular among the local people and tourists as well. 

The average cost of Keema Matar

The average cost of Keema Matar ranges between 100-150 rupees. The price of matar keema change’s, Depending on the place.

Accompaniment

Keema Matar is a dish that derives from the Indian subcontinent that is linked with Mughals. In royal families of Mughals, it served on a special occasion like marriage and celebration, etc. Local people take this with chapatis and with boiled rice. It is the deadly combination of it, and surely its allures your inner soul. 

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Bihari Kabab

Origin of Bihari kabab

Bihari kabab is popular street food in Kolkata, India. It is originated from the non-vegetarian cuisine produced by the Muslims in the North Indian state of Bihar that made out of Beef. Later it spread all over countries. It is the most famous dish amongst local people as well as tourists.

Basic Ingredients of delicious Bihari Kabab

The dish is originally made off with fried onions, garlic, ginger, yogurt, and ghee/oil. Later cook all the ingredients in the pan. After it, mix the chopped meal into it and cook on medium heat. When meat getting mix into the pan, the Bihari Kabab is ready to eat.  

Where Bihari kabab famous in India?

Biharis are quite famous for their Bihari kebabs, another typical Bihari non-vegetarian dish in west India. This dish was traditionally made from mutton and is eaten with roti, paratha, or boiled rice. 

The average cost of Bihari Kabab

The average cost of Bihari Kabab is ranging between 150-200 rupees per plate. Further, it varies from place to place. 

Accompaniment

The dish can serve as an accompaniment to mains. As Bihari Kabab goes well with the mains course, and it goes well with Roghni Naan. Local people also eat with Garlic Naan, Meatless Kabali Pulao. You can also add raita and green chutney to the side.

Ingredients of tasty Shahi Paneer

Shahi Paneer is a gravy with chopped paneer, prepared using black paper, turmeric, red chili powder, cumin (raw and intact), clove, fennel, and many more for masala powder. And the gravy is made up of onion, cashew, and coconut. Afterward, it is cooked with gravy, masala, and panner on medium heat.

Origin of Samosa and its ingredients

The spicy triangle-shaped filled with vegetables is a famous snack but not only in India but also in several countries. It originated and was used in the middle east and later introduced to India during Delhi Sultanate rule. Anyway, whatever its origin was, I can proudly say that Samosa, especially aloo samosa, is the most delicious snack.

The dish is prepared using dough flour and potatoes for filling it. Making a good potato filling, add some onion, ginger, garlic, green chili peppers, and stir in turmeric, salt, and chili powder. After this, cook it on medium heat until the paste getting brown for about 10 minutes.