Mughlai Qeema Paratha Recipe

Mughlai Qeema Paratha

Mughlai paratha is a very famous breakfast dish of  India and Pakistan but it is landmark of Bangladesh and it has some history behind it, it entered Bangladesh cuisines in Mughal era and it is part of Bengali breakfast since. As i mentioned the history of how Mughals entered India and what they have left behind for us in my previous recipe of mughlai chicken.

The Mughals loved their food and mughlai paratha is one of the dishes which was on the menu for breakfast. Plain paratha itself is one of the most loved bread throughout Indian subcontinent and neighboring nations since medieval but it was Mughals who introduced stuffed paratha. Even the plain paratha you can enjoy hundreds of different ways but making it is only one simple way and for that all you need is dough and butter, but for making stuffed paratha you will need bit of work.

You can make stuffed paratha with almost every meat or vegetables. If you are vegetarian then you should try my Potato stuffed paratha which is as yummy as non vegetarian paratha.

Lets start with it, i hope you will enjoy my hard work of bringing recipes from to your kitchen from around the world and making it easy for you.

Ingredients:

Dough ingredients:

1: All purpose flour 3 cups

2: Refined oil 3tbsp

3: Salt as per taste

4: Milk 1 cup

Filling ingredients:

1: Minced meat 250g

2: Onion 1 (sliced)

3: Green chilies 3 (finely chopped)

4: Ginger and garlic paste 1tsp

5: Cumin powder 1tsp

6: Salt as per taste

7: Red chili powder 1tbsp

8: Coriander powder 1tsp

9: Garam masala powder 1tsp

10: Lemon juice 1tsp

11: Oil 3tbsp (divided)

12: Butter 4tbsp 

Method:

Dough:

In a bowl add flour, salt make a hole in the center and add the oil.

rub the oil with the flour with your fingers till it resembles fine bread crumbs.

Knead the dough using milk, add the milk slowly and knead it into very soft and pliable dough.

The dough should be soft, pliable, stretchy and should be able to roll out thin.

Once you attained that stage, grease the dough with the oil, cover it with damp kitchen towel and leave it to rest for 2 to 3 hours.

filling:

Wash the minced meat in a colander, keeping a bowl underneath.

In a pan heat 1tbsp oil, add onion slices and cook till light brown, add minced meat and cook on high flame till minced meat starts releasing lots of water.

Add the ginger garlic paste, salt, green chilies, cumin powder, red chili powder, coriander powder, garam masala and lemon juice and cook on high flame till water dries and meat is cooked.

Add few spoon of water if requires to keep the meat moist.

cook filling 24 hours before making the paratha.

Knead the prepared dough lightly for couple of minutes. Divide it into equal golf ball size.

Grease the rolling pin and the board.

Take the ball, roll out thinly into a square. Roll out as thin as possible but not paper thin, else it will not hold the stuffing well.

Spread a teaspoon of egg evenly on to the paratha, leaving the edges.

Place the minced meat filling in the center add two teaspoon of egg mixture on the minced meat.

Fold the paratha enclosed packets well.

Heat the oil in the pan.

Place one paratha in hot oil, folded side down first.

Once it starts browning, flip it over and fry the other side.

Flip it once more, this time slightly press the edges of the paratha for even cooking and fry till golden brown. Flip it and fry the other side till golden brown.

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Bengali Macher Jhol Receipe

Today I'm posting a very basic fish curry recipe, which we call 'macher Jhol'. Much is 'fish' in bengali and 'Jhal' is a type of preparation with a thick dry fish gravy, mostly made with fish, shrimp or egg and cooked in a light. Bengali Meal is almost incomplete without a serving of Macher Jhol. Macher Jhol is a soupy fish curry where everything swims around and it's served best with steamed rice. This fish curry is made regularly at bengali households as well as on special occasions as it is very beloved by bengalis. It's very easy to make but tastes divine with hot rice.

Ingredients:

1/4 tsp onion seeds (kalonji)

2 medium potatoes

5 green chillies

1 1/2 tblsp coriander seeds

1 small sized fish (preferably rohu)

3 tblsp mustard oil

2 tsp turmeric powder

salt to taste

1 tsp cumin seeds.

How to make macher jhol :

1.Clean, cut and take off fish head.

2.Clean inside of the fish and wash thoroughly

3.Cut the fish into half-inch thick slices.

4.Pat dry with a kitchen towel and apply salt and turmeric powder.

5.Wash, take off and cut potatoes into half-inch thick finger sized pieces.

6.Wash, take off stems and slit the green chillies.

7.Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.

8.Heat up two-tblsp mustard oil in a pot till it just reaches smoking point.

9.Remove, cool and heat up the oil again on medium heat.

10.Mix in the fish slices, few at a time and fry for a minute on each side.

11.Remove and keep aside.

12.Mix in potato pieces to the pot and stir fry for two to three minutes.

13.Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.

14.Mix in coriander-cumin paste and stir fry on lowheat up for a minute sprinkling a little water, if required.

15.Mix in two-cup of water, saut red potatoes, saltand simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked.

16.Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.

17.Serve hot with steamed rice.

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