Nasuha Blog

Nargisi kofte is a traditional Mughlai dish where boiled eggs are wrapped with flavored mince meat and deep fried and then simmered in a rich and creamy gravy. The meat used traditionally is Goat's mutton. Here is the simple recipe to make this exotic dish.


All you need is

Eggs - 6 ( boiled and peeled )

For gravy

Mustard oil - 6 tbsp
Onion - 2 cups ( thinly sliced )
Ginger - 1 inch piece
Garlic - 5-6 cloves
Green cardamom - 3-4
Black cardamom - 2-3
Cloves - 3-4
Black peppercorn - 8-10
Cinnamon - 1 inch stick
Bay leaf - 2
Yogurt - 1 cup
All purpose flour - 2 tsp
Tomato puree - 2 tbsp
Coriander powder - 3 tsp
Turmeric powder - 1\2 tsp
Kashmiri red chili powder - 3 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Kewda essence - 6-8 drops
Rose water - 1 tsp
Fresh cream - 2 tbsp

For the egg coating

Mutton mince - 1\2 kg
Green chili - 1 ( finely chopped )
Fresh coriander - 3 tbsp ( finely chopped )
Salt to taste
Garam masala powder - 1\2 tsp
Egg - 1
Bread crumbs - 1\2 cup
Cumin powder - 1\2 tsp
Oil for frying



Method of preparation

For the gravy

Heat mustard oil in a pan till it starts to fume.
Switch off the heat and let the oil cool a bit.
Switch on the heat.
Add onions and fry till golden brown
Remove the fried onion with a slotted spoon from the pan.
Blend the fried onions, ginger and garlic in a blender using little water to make a smooth paste.
Heat the remaining oil in the same pan.
Add green cardamom, black cardamom, cloves, black peppercorn, cinnamon and bay leaf and fry for 20-30 seconds.
Add the onion paste.
Whisk yogurt with all purpose flour and add it to the pan
Add tomato puree.
Cook for 2-3 minutes.
Add coriander powder, turmeric powder, red chili powder, garam masala powder and salt.
Add half cup water and cook for 8-10 minutes.
Add kewra essence, rose water and fresh cream.
Cook for 2-3 minutes.

For the egg coating

Mix all the ingredients for the coating in a bowl.

Assembly

Poke small holes on the eggs using a fork.
Divide the coating mixture into six parts and wrap each boiled egg with one of the part.
You can slightly wet your hands while coating the eggs with mixture.
Deep fry the eggs till golden brown from both the sides.
Cut the egg into half.
Add the eggs in the gravy.
Garnish with coriander.
Serve hot with laccha paratha.

Mughlai murgh korma is a traditional Mughlai recipe. It has a rich and creamy gravy made with coconut and almonds. Here is the recipe.


All you need is

Chicken - 1 and 1\2 kg
Vinegar - 2 tsp
Ghee or oil - 1\4 cup
Onion - 2 cups ( thinly sliced
Bay leaves - 2
Green cardamom - 3-4
Black cardamom - 2-3
Cloves - 5-6
Black peppercorns - 8-10
Cinnamon stick - 1 inch piece
Javitri - small piece
Ginger - 2 inch piece
Garlic - 8-10 cloves
Almonds - 1\4 cup
Grated fresh coconut - 3 tbsp
Green chili - 1
Yogurt - 1 and 1\2 cup
Maida - 1 tsp
White pepper powder - 1 tsp
Kashmiri red chili powder - 2 and 1\2 tsp
Coriander powder - 2 and 1\2 tsp
Turmeric powder - 1\2 tsp
Salt to taste
Saffron  - A good pinch
Kewra essence - 8-10 drops
Rose water - 1 tsp
Garam masala - 1 tsp
Lemon juice - 2 tsp
Fresh cream - 2 tbsp


Method of preparation

Wash the chicken and apply vinegar on it.
Keep aside for 45 minutes to an hour.
Heat ghee in a pan.
Add onions and 1\2 tsp salt and fry on medium heat till golden brown
Remove on a plate through a slotted spoon.
In the same pan, add bay leaves, green cardamom, black cardamom, cloves, peppercorn, cinnamon and javitri.
Fry for 30 seconds.
Add chicken and fry on high heat for 5-7 minutes till slightly browned.
Meanwhile in a grinder, grind the fried onions, ginger, garlic, grated coconut, almonds and green chili to make a smooth paste.
Use little water if requires to grind.
Add the ground masala to the pan once the chicken is browned.
Whisk yogurt with maida and it to the pan.
Add salt, white pepper powder, red chili powder, coriander powder, turmeric powder and saffron to the pan.
Add a cup of water and let the chicken cook for almost an hour on low heat.
Add kewra essence, rose water, garam masala, lemon juice and fresh cream and cook for 3-4 minutes.
Serve hot with Naan or Zaafrani pilaf.

This zaffrani pilaf is super easy to make and is a sure shot winner. Serve it with any curry of your choice. Here is the simple recipe.

All you need is

Long grain Basmati rice - 2 cups
Saffron - a pinch
Milk - 2 tbsp ( hot )
Ghee - 2 tsp
Cloves - 6-7
Black cardamom - 3-4
Black peppercorns - 8-10
Salt - 1 tsp
Vinegar - 2 tsp
Yellow food color - A pinch

Method of preparation

Wash and soak the rice for 1\2 an hour.
Soak saffron in milk.
Add ghee in a pan.
When the ghee is hot, add cloves, black cardamom and peppercorns.
Cook for 20 seconds.
Drain the rice and add it in the pan.
Add a little less then 2 cups of water.
Add salt and vinegar.
Cover and cook on low heat till rice is 90% done.
Sprinkle the saffron soaked milk and a pinch of yellow food color on top.
Cook for another 3-4 minutes on low heat.
Fluff the rice with a fork.
Serve hot with any curry of your choice.