Learn how to make Restaurant-Style Mughlai Curry can be ready in approximately 30 Minutes and good to serve around
Watch this Masala TV video to learn how to make Mughlai Curry and Apple Jalebi. This show of Food Diaries with Chef Zarnak Sidhwa aired on 25 September 2019.
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Mughlai Curry: Ingredients: Mutton ½ kg Ginger garlic paste 1 tbsp Salt 1 tsp Clarified butter 1 tbsp Ingredients to be ground: Coconut 1 cup Kashmiri red chilies 8 Coriander seeds 1 tbsp Sesame seeds 1 tsp Garlic 4 cloves For Masala: Blanched almonds 50gm Cashew nuts 50 gm Mace 2 blades Cardamoms ¼ tsp For Curry: Chopped onion 1 Turmeric ½ tsp Tamarind water ¼ cup Salt to taste Clarified butter as required Method: Marinate mutton with ginger garlic paste and salt. Heat clarified butter, add mutton and water and cook. In another pan, heat clarified butter, add onions and brown them, add turmeric and ground coconut masala, sauté with the mutton stock, add mutton and keep sautéing. Using little water grind the ingredients under the masala listed above. Allow to simmer until thick. Add tamarind water and simmer. Serve hot with pea pulao, kachumbar and papad.
Apple Jalebi: Ingredients: Apples 4 large For Batter: Eggs 2 Flour 1 cup Baking powder 1 tsp Cream ½ cup Milk 1-½ cups Caster sugar 5 tbsp Vanilla essence 1 tsp Cardamom powder ½ tsp Nutmeg powder ½ tsp Breadcrumbs as required Clarified butter as required Method: Mix flour, baking powder, sugar, vanilla essence, cardamom and nutmeg powders, whisk in milk, eggs and cream. Let batter sit for 2 hours. Heat clarified butter, peel and slice apples thickly. Remove the centre core carefully. Dip once slice into the batter, add in the clarified butter and fry. If batter does not stick to the apple slices, coat with a few breadcrumbs, dip in batter and fry. Serve hot with vanilla ice cream.
