10 Decadent Recipes From The Royal Kitchens Of India That Will Leave You In Awe

Don’t have enough money in your pocket to visit premium restaurant to taste some of the Royal Indian delicacies? Try these Recipes of Royal Indian Cuisines that you can make at your Home, and give you an unforgettable Taste.
Here are some Royal Indian Cuisines that will leave you in awe:

Rajma Chawal

Rajma Chawal is the most loved Punjabi Cuisine. If you wish to make it, one has to soak the Rajma in Water overnight. Also Chop Onions, Tomatoes, Ginger, and Garlic before going to sleep. Chop all the Veggies, Spices, and Cook Rajma with on high heat. Also add Garam Masala to it. Stir it and try to make the Gravy Thick if you wish to eat it with Roti.

Haleem

Haleem is a Hydrabadi Cuisine. Take some cracked wheat and soak it in water for 30 minutes. Take Salt, Red Chilli Powder, Ginger-Garlic Paste, and Turmeric and Garam Masala and mix it with Boneless Masala in a Cooker. Heat it for 8 Minutes and then simmer for 15 Minutes. Now keep it aside. Now take the cracked wheat and boil it with Urad Dal, Chana Dal, Ginger-Garlic Paste, Turmeric, Green Chillies and Peppercorns in abundant Water. Add curd and Water, Ghee and Blended Oil, and Cook it for 15 Minutes. To make it presentable add Fried Onions, Cashews, Chopped Coriander Leaves and Lemon Wedges. Now serve it with Butter Naan.

Malai Kofta

Popular known in North India, Malai Kofta is prepared on Special Occasions. Start by mixing Onion, Tomato, Ginger-Garlic Paste, Cashews and Water on a Medium Heat. Use a blender to make a Smooth Puree. Saute bay Leaf, Cinnamon, Cloves and Cardamom in a different pan. Mix some crushed leaves and Garam Masala and switch off the flame. Take grated Paneer, Boiled Potatoes, Corn Flour, Cashew Nuts, Raisins, Salt and Garam Masala and mix it in bowl. Make small bowls from the dough and deep Fry the Koftas. Mix Koftas with Cream and serve hot with Roti.

Shahi Kaju Curry

Kaju Kari is a Punjabi delicacy. Roast cashews on simmer for 6-7 minutes. Take it out in a plate and keep aside. Fry Cinnamon, Chopped Onion, Minced Garlic, grated Ginger and Slit Green Chillies. Once Onions turns translucent in Colour switch off the Gas. Make Masala paste and once Masala starts separating from the Oil add Salt, Chilli Powder, Coriander Powder. Stir it for 3-4 Minutes. Add Milk and Water to it. Mix it well and serve Hot and delicious Shahi Kaju Curry.

Biryani

Widely popular in Royal Awadhi and Royal Hyderabad Cuisine, one doesn’t have to put a lot of effort in making Biryani. Wash your Chicken and cut in half sized cube. Water your rice for 15minutes. Make sure you deep fry your Sliced Potato. Add Chopped Onion, Ginger, Garlic, Peppercorns, Black Cardamoms, Fennel Seeds, Mace And Cinnamon. Now start preparing Biryani Masala by grinding Onions, Ginger-Garlic Paste, Cumin Seeds, Cloves, Nutmeg, Green Cardamoms And Black Cardamoms. Sauté the masala paste with Salt and Semi cooked Chicken pieces. Keep Leaf, Green Cardamoms, Caraway Seeds and Cloves in a different pan. Now add Rice and Cook for few minutes. Add Chicken pieces once water starts boiling. Mix it well and serve the delicious Biryani.

Tunde Ke Kabab

Tunde Ke Kabab is an Awadhi Cuisine. Take minced Meat and Boil it for some time. Once Meat turns tender mix it with fine paste. Add Cumin Seeds, Minced Garlic, Cinnamon, Cardamoms, Grated Ginger, Peppercorns, Red Chillies, Bread Crumbs and Soaked Gram Dal to it and blend it thoroughly to a Paste. Add Meat Paste and Masala Paste to give it an awesome taste. Add a combination of Scrambled Eggs, Green Chilies and Onions. Make small flattened balls by mixing it thoroughly.

Gulab Ki Kheer

Made from Rose Petals, Gulkand, Royal Water Gulab Ki Kheer is a well known Royal Indian Cuisine. Take some Milk and boil it in a pan. Keep the Milk on a medium flame and stir it till the Milk is reduced to thik paste. Add Sugar to it and mix it till the time its granules gets dissolve completely. Add Rose Petals, Gulkand and Rose Water. Stir it 2-3 Minutes. Cool it some few hours and serve chilled Kheer.

Mutton kohlapuri

Made with Exotic Flavours and Spices, Mutton kohlapuri is a North Indian Delicacy. Take mutton pieces and mix it with Salt, Turmeric, Oil And Ginger-Garlic Paste. Cool it for an hour. In the meantime, make Kohlipuri Masala with Saute Cumin Seeds, Coriander Seeds, Sesame Seeds, Poppy Seeds, Cloves And Red Chillies. Deep fry for 2 minutes. Saute Onions till they get translucent in Colour. Now add Marinated Mutton pieces, Salt and Coriander Leaves. Switch off the flame once Mutton is made.

Dal Baatti

Heat your over to 190 degree Celsius before start preparing. Take Wheat Flour, Semolina, Baking Soda, Ghee And Salt and mix it in bowl. Then add some Milk to the mixture. Keep it aside for 10 minutes. Then start preparing round shaped balls and convert them into patties. Place all the Baati in the baking tray while leaving some gap between them. Once the Baatis turn Brown in colour, remove it from the oven and flip the Baatis. Do the same on the other side as well. Then dip the Baatis in the Ghee and serve it with Panchmel Dal.

Rogan Josh

Rogan Josh is a famous Kashmiri Cuisine. Boil the Meat with Water and remove all the Semi Cooked Meat from the flame. Heat the Meat Water in a different pan. Now dip the Meat in the Water again and Boil it for some time. Also add Green Cardamoms, Turmeric, Clove-flavoured Ghee and Onion Paste to it. Now add Chilli Powder to the Meat pieces. Serve hot with Butter Kulcha.