Archive for June 2009
You are browsing the archives of 2009 June.
You are browsing the archives of 2009 June.
Akbar (1542-1605)
Akbar’s childhood was spent in present day Afghanistan. From his Persian mother, he inherited princely manners, his love for literature and the arts. And from his Turkish father came his fierce energy, his love for war and his ability to command.
Preparation time: 1 hour
Cooking time: 1 hour
Serves 4
Ingredients
Bitter gourd (karela), washed, skin scraped: 500 g
Salt: ½ cup
Tamarind leaves: 1 cup
Ghee: ½ cup
Raisins: ½ cup
Almonds, blanched: 2 tbsp
Onions, fried: ¼ cup
Ginger, chopped: 1 tbsp
Coriander seeds, crushed: 1 tbsp
Cumin powder: 1 tsp
Yoghut, whisked: 1 cup
Lemon juice: 1 tbsp
Saffron: 2 tsp
Ground to powder
Brown cardamom: 2
Black cumin seeds: ½ tsp
Black peppercorns: ½ tsp
Cinnamon: 1
Cloves: 3
Method
Slit the bitter gourd lengthwise, remove the seeds and rub salt to remove the bitterness.
Humayun (1508-1556)
Humayun, the beloved father of Akbar, ascended the throne amidst great festivities in 1530. He had acquired proficiency in the arts and science in his early years. He was very fond of poetry and had great skill in that.
You wouldn’t think there is either a global recession or an off-season in Goa, crossing the Mandovi in a chartered mini-bus. The vehicle, after all, is just one in a snaking line of several used by hotels to ferry guests to and from the airport.
Babur (1494-1530)
Babur was born in Ferghana, in Transoxiana, modern Uzbekistan and Tajikistan; a scion of the dysnasty that had reigned undisputed throughout eastern Iran and Central Asia since the time of Timur. At the age of 12, Babur became the ruler of Ferghana, after his father died.
Historian Salma Husain’s book brings back the past with its extensive research into Mughal kitchens and the food habits and recipes of the emperors:
Husain is known in India as the original “kebab lady”—having researched into the beginnings of the kebabs and traced their history back, not to the muslim rule in India, but further back to Rig Vedic times of the early Aryans, who would conduct elaborate horse sacrifices and such and pieces of meat would be roasted for a meal.
Ingredients
Wholewheat flour: 1 cup,
Salt to taste
Egg yolk: 1
Vegetable oil: 1 tsp
For the filling
Ghee: ¼ cup
Onion, finely chopped: 1
Lamb mince: 300 g
Salt to taste
Black peppercorns, freshly ground: To taste
Pumpkin, grated: 2 tbsp
Garlic paste: ¼ tsp
Yogurt, whisked: ½ cup
Method
Knead a hard dough with wholewheat flour, salt, egg yolk and water.