From Mughlai Paratha To Shahi Tukda: Inside Chef Kunal Kapur’s Royal Menu

Food is everybody’s best friend! Whether you love to cook — or love to watch other people cook — anyone can be a culinary god. Here is where you can manage to create the same dish without a hitch.

In this episode of My Yellow TableChef Kunal Kapur was accompanied by Deeba Rajpal. Deeba Rajpal is a food stylist & blogger, whose profession revolves around food. Today’s Chef’s special tasting menu is steeped in history and royalty. The menu is made of Kundan Qalia, Mughlai Paratha, Bharwa Lauki and Shahi Tukda, all brimming with royal flavours.  Also, there are endless fun conversations and yummy food that you can’t miss. So, switch your channel to Good Times to watch My Yellow Table.

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Learn to cook Chef @chefkunal 's special Emperor's Menu! Follow the recipes below: . . –> MUGHLAI PARANTHA RECIPE——- -Take maida, add cardamom powder, sugar, saffron water, kewda water, ghee, milk and make a dough. -Make small balls out of it. Roll it out like a roti, give it a cut from the centre to one edge, apply some ghee and dry maida, roll it from one end to the other and make a ball and roll it like a parantha. -Heat a pan and cook it on both sides. . . –>KUNDAN QALIA RECIPE———– -Heat a pan and add ghee. Add bay leaf, cinnamon stick, black cardamom, cloves, peppercorns, shahi jeera, sliced onions and saute well till the onions turn brown. -Add ginger & garlic paste, turmeric powder, coriander powder, red chilli powder, and yoghurt. Mix well. -Add mutton and stir well. Pour stock and put a lid and leave it to cook well. -Add a little kesar water. Your dish is ready to be served! . . -> SHAHI TUKDA RECIPE—————- -Take bread slices and cut them diagonally into two parts. Heat a pan, put ghee and shallow fry the bread slices on both sides till it turns light brown and then remove from pan. -In the same pan, pour milk, add khoya, chopped nuts, sugar, kewda water and stir continuously till it the milk reduces. -Heat a grill pan and arrange the slices of bread in an overlapping manner. Pour the milk mixture on top of it and boil it till the consistency of the milk reduces to half. -Garnish with tutti frutti, chopped nuts, silver vark and mint leaves . . . #MyYellowTable #MYTs4 Kitchen Appliances by: @ttk_prestigesocial Kitchen Decor & Anchor Wardrobe by: @fabindiaofficial

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MUGHLAI PARANTHA RECIPE
-Take maida, add cardamom powder, sugar, saffron water, kewda water, ghee, milk and make a dough.
-Make small balls out of it. Roll it out like a roti, give it a cut from the centre to one edge, apply some ghee and dry maida, roll it from one end to the other and make a ball and roll it like a parantha.
-Heat a pan and cook it on both sides.

KUNDAN QALIA RECIPE
-Heat a pan and add ghee. Add bay leaf, cinnamon stick, black cardamom, cloves, peppercorns, shahi jeera, sliced onions and saute well till the onions turn brown.
-Add ginger & garlic paste, turmeric powder, coriander powder, red chilli powder, and yoghurt. Mix well.
-Add mutton and stir well. Pour stock and put a lid and leave it to cook well.
-Add a little kesar water. Your dish is ready to be served!

BHARWA LAUKI RECIPE
-Peel lauki and cut it into roundels. Spread it on a plate and sprinkle some salt on it. In a pan, heat water and put the lauki pieces and blanch it. Strain it out of water and put the pieces on an absorbent paper and leave it to cool.
-Scoop out the middle portion. For preparing the filling, heat a pan, add ghee, shahi jeera, chopped green chillies, chopped ginger, handful of chopped nuts and saute.
-Add khoya, grated paneer, salt, red chilli powder, brown onion and chopped green chillies and stir well. Put this mixture on a plate and leave it to cool.
-Add mashed potato, chopped coriander leaves and potli masala and mix well. Use this filling and stuff the centre portion of all the lauki pieces.
-In a bowl, add maida and water and make a thin paste. Put this paste on both sides of the stuffed lauki pieces and then coat it with bread crumbs.
-Heat a pan, add ghee and shallow fry the stuffed pieces on both sides.
-For making the curry, heat a pan, pour oil, add whole gram masala, ginger & garlic plate and sauté well.
-Add turmeric powder, red chilli powder, coriander powder, jeera powder and mix well.
-Add yoghurt, green chillies, brown onion paste, tomato puree and mix it well. Add water into cashew paste, bring it to a thick consistency and pour it into the pan. Add little of kewra water.
-Arrange all the pieces of cooked lauki on a plate, pour this curry over it. Sprinkle some cream over it and garnish coriander leaves.

SHAHI TUKDA RECIPE
-Take bread slices and cut them diagonally into two parts. Heat a pan, put ghee and shallow fry the bread slices on both sides till it turns light brown and then remove from pan.
-In the same pan, pour milk, add khoya, chopped nuts, sugar, kewda water and stir continuously till it the milk reduces.
-Heat a grill pan and arrange the slices of bread in an overlapping manner. Pour the milk mixture on top of it and boil it till the consistency of the milk reduces to half.
-Garnish with tutti frutti, chopped nuts, silver vark and mint leaves.

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