5 DELICIOUS MUGHLAI RECIPES FOR KIDNEY HEALTH

Mughlai cuisine, with its rich heritage and flavors influenced by Mughal and Persian traditions, takes you on a journey through history. From the bustling lanes of Old Delhi to the royal kitchens of Lucknow and Hyderabad, it offers a culinary experience like no other, distinct from everyday Indian food. 🍽️

But here’s the good news—Mughlai dishes aren’t off the table for kidney patients! With a touch of moderation, smart portion control, and mindful cooking techniques, these indulgent dishes can be savored guilt-free. As dietitians, we believe in bringing the joy of food to everyone’s plate. 🌟

MUGHLAI PARATHA:

The Mughlai Paratha, a culinary legacy of the Mughal Empire, has been reinvented as a popular street food across India. This delectable, stuffed flatbread, made from refined flour, offers a flavorful blend of traditional and modern tastes.

INGREDIENTS:

• REFINED FLOUR
• SALT 🧂
• SUGAR
• OIL
• CUMIN SEEDS                                                   
• CHOPPED GREEN CHILLI 🌶️
• CHOPPED ONION 🧅
• GARLIC PASTE 🧄
• GINGER PASTE 🫚
• ONION PASTE
• TURMERIC POWDER
• CORIANDER POWDER
• BREADCRUMBS
• EGG WHITE 🥚

PROCEDURE:

• First, take a plate and combine refined flour, a pinch of salt, sugar, and 2 teaspoons of refined oil.
• Gradually add water to form a dough and let it rest for 30 minutes.
• Next, heat a frying pan with 2 teaspoons of oil and add whole cumin seeds.
• Once the seeds splutter, add onion paste, ginger-garlic paste, and chopped green chili, one after the other.
• When the spices are sautéed, sprinkle a pinch of salt and turmeric powder, then mix thoroughly.
• Add 2-3 cubed potatoes and mix them well with water.
• In another frying pan, heat 1 teaspoon of oil.
• Add onion paste, ginger-garlic paste, and chopped green chili one by one.
• Sprinkle a pinch of salt, ½ teaspoon of coriander powder, and turmeric powder, then stir well.
• Once the raw smell disappears, add breadcrumbs and roast until they turn golden brown. Transfer them to a plate and set aside.
• Divide the refined flour dough into portions and roll out multiple flatbreads.
• In a small bowl, mix 1 egg white with chopped onion, green chili, a pinch of salt, and the prepared breadcrumb mixture.
• Finally, heat oil in a large frying pan and fry the flatbreads until they are golden brown.

              Mughlai Paratha is now ready. Serve it with potato curry and salad on a single plate.

NARGISI KOFTA:

Nargisi Kofta, a culinary gem, where eggs and meat entwine, bathed in golden, fragrant gravy. A Mughlai delight fit for royalty.

INGEDIENTS:

• CHICKEN BREAST 🍗
• MAIDA
• GINGER PASTE 🫚
• GARLIC PASTE 🧄
• CHOPPED GREEN CHILLI 🌶️
• CORIANDER LEAVES (1/2 TEASPOON)
• WHITE OIL
• GOLDEN FRIED ONION 🧅
• CUMIN POWDER
• TURMERIC POWDER
• CORIANDER POWDER
• SALT 🧂
• TOMATO PASTE 🍅
• CURD
• EGG WHITE 🥚

PROCEDURE:

1. First, prepare a paste using boneless chicken.
2. Combine the chicken paste with oil, chopped coriander leaves, golden brown fried onions (Beresta), ginger-garlic paste, chopped green chilies, maida, and powdered spices, including ½ teaspoon each of turmeric, cumin, and coriander, along with a pinch of salt. Blend everything thoroughly.
3. Take a small portion of the mixture and flatten it into a round puri-like shape. Place an egg white at the center and wrap the mixture around it, shaping it into an oval.
4. Heat oil in a frying pan and deep-fry the oval-shaped kofta balls until they turn golden brown.
5. To prepare the gravy, heat oil in the same pan and add ginger-garlic paste along with powdered spices such as turmeric, cumin, coriander, and a pinch of salt. Sauté for 3-4 minutes until aromatic.
6. Add tomato paste and curd to the pan, stirring well. Then, mix in green chili paste and sauté until the oil separates from the mixture.
7. Pour in a little water, gently place the koftas in the pan, and simmer on low flame for 20 minutes.

                 Nargisi kofta is now ready. Serve it with Paratha.

ROGAN JOSH:

Rogan Josh, a symphony of spices, where tender chicken meets fiery passion. A culinary journey through the Mughal era, in every rich, velvety bite.

INGREDIENTS:

• CHICKEN 🍗
• TOMATO 🍅
• GREEN CHILLI 🌶️
• GREEN CARDAMOM
• CUMIN SEEDS
• CURD
• CHOPPED ONION 🧅
• WHITE OIL

PROCEDURE:

1. Combine tomatoes and cardamom to create a smooth paste.
2. Heat oil in a wok, then add cumin seeds and let them sizzle for 2-3 seconds.
3. Sauté the chopped onions until they turn translucent, followed by the green chilies.
4. Add the chicken and cook for 5-10 minutes until it is thoroughly cooked.
5. Season with salt, cover the wok, and let it cook for a while.
6. Next, incorporate the prepared tomato-cardamom paste into the chicken, cover, and cook for 10 minutes.
7. Finally, uncover the wok, add whisked curd, and mix well. Pour in some water, cover, and cook for another 10 minutes.

                    Rogan josh is now ready, serve it with roti or rice.

GALOUTI KEBAB:

Galouti Kebab, a culinary symphony of tender delight, its buttery softness and intense flavors enchant India’s streets and gourmet tables.

INGREDIENTS:

• CHICKEN KEEMA 🍗
• SALT 🧂
• FENNEL SEED
• GINGER PASTE 🫚
• GARLIC PASTE 🧄
• GREEN CHILLI PASTE 🌶️
• CRUSHED CORIANDER LEAVES (1/2 TEASPOON)
• GOLDEN BROWN FRIED ONION AND CRUSHED
• MAIDA
• CURD
• LIME JUICE 🍋‍🟩
• OIL
• CASHEW (3-4 PCS)
• ROSE PATEL 🌹

PROCEDURE:

1. Chicken keema should be thoroughly mixed with raw papaya, crushed golden-brown onion, maida, lime water, green chili paste, ginger paste, garlic paste, crushed coriander, curd, oil, and salt.
2. Prepare a paste of cashews and rose petals, and incorporate it into the mixture.
3. Mix everything well using your hands and knead the mixture thoroughly.
4. Create a small hole in the mixture, place a small bowl in it, and add two small pieces of coal. Drizzle some oil over the coal, cover the bowl, and refrigerate the mixture for 3-4 hours to infuse a delightful smoky flavor.
5. After marination, remove the mixture, knead it lightly with oil on your hands, and shape it into kebabs.
6. Heat oil in a frying pan, and shallow fry the kebabs one by one until they are perfectly cooked.

                          Gelouti kebabs now ready, serve it with salad.

SHAHI TUKDA:

Shahi Tukda, a royal symphony of flavors, weaves together crispy bread, golden rabri, delicate rose water, and luscious malai. Crowned with a vibrant tapestry of nuts and dried fruits, this Mughlai masterpiece delights the senses.

INGREDIENTS:

• BREAD 🍞
• MILK 🥛
• SUGAR
• SAFFRON STRANDS
• CARDAMOM POWDER
• WHITE OIL
• GHEE (FOR FRAGRANCE)

PROCEDURE:

1. Start by removing the crust from the bread and cutting it into triangles. Set the pieces aside.
2. Heat oil in a deep pan and fry the bread slices over medium heat.
3. Cook both sides of the bread until they turn golden brown and crisp.
4. Place the fried bread slices on a paper towel to drain excess oil.
5. Dip the bread slices into the milk syrup, ensuring they soak well.
6. Arrange the syrup-soaked bread slices neatly on a serving tray.
7. Sprinkle a little cardamom powder on top and set the tray aside for later use.
8. Stir well, adding ½ teaspoon of ghee for a pleasant aroma.
9. Mix in crumbled bread slices, a pinch of saffron, cardamom powder, and milk, ensuring everything combines thoroughly.
10. Refrigerate the dish to cool before serving.

                                     Serve chilled Shahi tukda.  

CKD patients, enjoy these delicious options wisely. Consult a dietitian to tailor a diet suited to your physical condition.

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