India Indian Dishes Moghul Cooking The Indian Kitchen Breakfast in India

Ingredient Sidebar: Coriander Chiles Cinnamon Coconut Milk Eggplant Mangoes Okra Palm Sugar Saffron Tamarind

Eraichi Kolumbu (Lamb in Coconut and Fennel Sauce)

Tamil Nadu, in the southeast of India facing Sri Lanka, is the home of this lamb dish which is made fiery hot by cayenne pepper. Like many Indian recipes it begins from a spice paste, here built from fennel, coriander, turmeric, ginger and garlic. The spices, as always, are cooked before the meat is added. The lamb ends up with a rich gravy, ideal for the accompanying mound of rice.

Kadhi (Chickpea Dumplings in Yogurt Sauce)

This dish is made of deep-fried dumplings made from chickpea flour and yogurt, which are then braised in a spicy yogurt-based sauce.

Paneer Chat (Cheese Appetizer)

Paneer, a light white cheese made from curdled milk, is common in northern Punjab where dairy products are popular. For this light snack or first course, the delicate cheese is set on an aromatic bed of herbs and spices, including fresh coriander, chile, tomatoes, onions, ginger, pepper, and masala (spice blend).

Shah Jahani Biriyani (Layered Meat and Fragrant Rice)

This is another Moghul recipe. Partially cooked rices and meats are layered in a pot with various flavors such as saffron, ghee, onions, chiles, and mint. Then the whole is steamed in the oven, so that the layers release their complex and complementary flavors throughout the dish. It is then served with a garnish of nuts, raisins, and the edible decorative silver foil known as vark.

Shahi Murgh Badaami (Chicken with Creamy Almond Sauce)

Like Morrocans, the Moghuls of northern India love to cook with almonds. For this dish, pieces of chicken are sauteed lightly in oil, then braised in a thick sauce made from pureed yogurt, almonds, onions, cardamom pods, coriander seeds and red peppers.

Sorse Murghi (Chicken with Black Mustard Seeds)

The strong taste of black mustard seeds is typical of Bengali cooking from India`s northeast. For this dish, a paste of ground mustard seeds, turmeric and chile is smeared on seared chicken. The meat is then cooked until the there is a dry sauce coating it. It is served over rice.

Vindaloo

Traditionally made with pork, vindaloo is a type of cooking that originates from Goa on India`s southwest coast, formerly a Portuguese settlement (which may explain the unusual use of pork). Today, this spicy preparation is used for lamb, seafood, and even vegetables. Meat is first marinated in cumin, mustard seeds, ginger, onion, garlic, cinnamon and cloves. It is then cooked in the distinctive and strong mustard oil, with added onion, turmeric, red pepper, and tamarind water to make a tangy sauce. If meat is used it is cooked until it easily falls from the bone.