Mushroom/ Khumb Akbari

 

Pata nahi pahle chicken Akbari aya ya aloo Akbari but I think that the aloo Akbari is a veg version of chicken Akbari. 

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive  aroma and the taste of ground and whole spices.

When I thought to make mushroom Akbari it was a big task for me because mushrooms are very delectable fungus so it needs to be handled carefully. 

There is a recipe which is made from potato called aloo akbari in muglai cuisine.

Here I have used mushroom and made mushroom Akbari. Fried Mushroom Kofta stuffed with nuts. And dipped in rich cashew and melon seed based gravy. 

For mushroom Akbari first I peel the mushrooms carefully because mushrooms are very delectable fungus so need to be handled carefully. 

I stuffed some fine chopped nuts along with grated mawa.  Mawa helps to bind all the nuts and gives it more royal taste.

I use raw and boiled banana instead of potato for  binding.

Preparation Time:-15 minutes 

Cooking Time:- 20 minutes 

Serves :- 4

Cuisine:- Indian 

Author:- Hem Lata Srivastava 

Ingredients:-

For Kofta:-

1. Button Mushroom 1 packet 
2. Boiled banana 1 piece
3. Salt to taste 
4. Ghee 1 tbsp 
5. Chopped onion 1tbsp
6. Chopped green chili 1no.
7. Chopped coriander 1tbsp
8. cumin seeds 1tsp
9. Roasted chana powder 1 tbsp
10. Oil for frying 

For Filling:-

1. Chopped cashew nut 1tsp
2. Chopped raisins 1tsp
3. Roasted poppy seeds 1/2tsp
4. Chopped ginger 1/4tsp
5. Chopped green chili 1/4tsp
6. Mawa 1tbsp

For Gravy:-

1. Onion diced 1 no
2. Garlic cloves 4 no.
3. Chopped ginger 1 piece 
4. Green chili 1no
5. Tomatoes 2no
6. Cashew nut 6 no
7. Melon seeds 1tbsp
8. Curd 1tbsp
9. Salt as per taste 
10. Turmeric powder 1tsp
11. Kashmiri chilli powder 2tsp
12. Cinnamon 1 stick 
13. Whole red chili 2 no
14. Cloves 4no
15. black cardmom 1no
16. star anise 1no
17. bay leave 1no
18. green cardmom 2 no
19. Cumin seeds 1tsp
20. butter 1tbsp
21. fresh cream 2tbsp
22. kasoori methi 1tsp
23. ghee 1tbsp
24. Coriander and cream for Garnishing 

Recipe procedure:-

1. Peel and wash the mushrooms carefully then grate them in iced water. 
2. Grate the banana.
3. Heat ghee in a pan add cumin seeds, as they change the colour add green chili and onion... saute until transculant.  
4. Add mushroom and banana stir and mix salt, coriander leaves and roasted chana powder ,mix it well cook until the mixture becomes like a dough. 
5. Switch off the gas and allow to cool the mixture.
6. In the mean time mix all the filling ingredients. 
7. Now grease your palm take 1 or 2 tbsp mixture flattened in the center take a little bit filling and place in the middle of the dough, bring the sides of the dough enclosing the nuts in the middle and seal it tightly. 
8. Make all the Koftas.
9. Now heat oil and fry them golden brown. 
10. Keep them out carefully. 
11. In a pan boil tomatoes,onion, ginger, garlic, green chili, cashew nuts,melon seeds,red chili and whole spices once tomatoes gets soft switch off the gas. 
12.  Once the mixture gets cool discard all the whole spices and blend into smooth puree.
13. Now heat butter in a pan add turmeric powder, chilli powder and then add  the puree to it ,stir and cook it for  two minutes.
14. Mix curd and cream add to the mixture. 
15. Dry roast the kasoori methi and crush it add to the gravy, add salt.
16. Boil the gravy for 5 minutes more add Koftas .
17. Switch off the gas. 
18. Before serving garnish with cream and coriander. 
19. Serve with chapati or paratha. 

Note:- 

1. I use raw banana you can use boiled and mashed potatoes. 
2. I have never used garam masala in my gravy  you can add as per your choice.
3. Filling can be changed as per your taste.
4. We can also serve it with warqi paratha. .
6. Once the koftas absorbs the gravy keep them out in a serving bowl. 
7. Before serving, heat the gravy and pour over the koftas.

Oal/Suran/Jimikand Chapli Kebabs

This month I was very occupied with much work, but I still wanted to participate in A to Z challenge

So I decided to make veg Chapli Kebab using O for Oal this month. challenge'

Chapli Kebabs are usually made from ground beef, mutton, or chicken with spices in the shape of a patty.

The Chapli Kabab originally comes from the northern areas of Pakistan, Chapli kebab is a large and flattened ground meat patty. It has crunchy due to coarsely grounded spices. Tangy and nutty taste comes from Anardana.

Vegetarians can use soya nuggets, and potatoes for chapli kebabs but here I am using Oal which is also known as Jimikand, Suran and in English, it is called Yam.

This month we have the word O for the A to Z challenge and there is no other ingredient that starts from the word O so I choose Oal.

Another popular Non-vegetarian kebab I have converted into a vegetarian version. 

As we all know Oal has a tendency of itchiness if not treated properly, so I applied salt over it and then, later on, washed it with vinegar which helped me remove its itchiness. 

Ingredients; -

1. Oal 1 kg
2. Vinegar 2 tsp
3. Salt 1 tbsp
4. Coriander seeds 1 tbsp
5. Cumin seeds 1 tbsp
6. Black peppercorn 6 to 8
7. Whole red chili 2 
8. Grated onion 2 tbsp
9. Chopped tomatoes 2 tbsp
10. Chopped coriander leaves 1 tbsp
11. Chopped mint leaves 1 tsp
12. Dry mango powder/ Amchoor poder 1 tbsp
13. Tomato slice 
14. Salt to taste
15. Roasted chana powder
16. Oil for frying
17. For serving chutney

Recipe procedure;-

1. First, peel the Oal and wash it properly to remove the dirt and mud.
2. Now cut it into large pieces then apply the salt and keep aside for 10 minutes.
3. In the meantime roast cumin, coriander, peppercorn, and whole red chilis. Cool them and grinned them into coarse. 
4. Then wash and grate the Oal and apply the vinegar and again keep it aside for 10 minutes, it helps to avoid the itchiness.
5. Now wash Oal properly and strain all the water, In a large mixing bowl then add all the ingredients except for oil.
6.  Mix it well, make large-size kebabs fry both sides until they turn dark brown in color.
7. Serve hot with chutney.

Notes:-

You can add cornflour besides chana powder.

Add can lemon juice to avoid its itchiness.