Muchi Mughul Curry blend is a very traditional curry blend that is a favorite in many houses across many diversities. It seems to hit the right notes and taste buds that many believe "now THIS is Curry!" It's not hot, it's not sweet, it's not plain and not too complex. The amount of mild chili pepper and ginger is just enough to make it warm and savory, and the amount of garlic and cumin and black pepper make it flavorful enough to try it in other than your tradition curry dishes! I use a dash in my chicken or egg salad for a different exotic flavor!
Traditionally, you make a sauce using the fluids left over from cooking the chicken, onions or meats, adding flour till you get a "rue". You add a teaspoon or two to your sauce, stir in till even, then add the cooked ingredients and serve over long grain basmati rice.
I cheat... I cook the meats, onions and sometimes carrots in a broth, remove them from the pan, add a can of condensed cream of chicken or celery soup to the pan, stir till smooth, add a teaspoon or two of Muchi Mughul, stir in till smooth, add the cooked ingredients, and serve over rice or noodles! I add a sprinkling of pickled capers or minced apricots for touch of exotic contrast and voila! A Gourmet meal without the hassle!
Give it a try!
Traditionally, you make a sauce using the fluids left over from cooking the chicken, onions or meats, adding flour till you get a "rue". You add a teaspoon or two to your sauce, stir in till even, then add the cooked ingredients and serve over long grain basmati rice.
I cheat... I cook the meats, onions and sometimes carrots in a broth, remove them from the pan, add a can of condensed cream of chicken or celery soup to the pan, stir till smooth, add a teaspoon or two of Muchi Mughul, stir in till smooth, add the cooked ingredients, and serve over rice or noodles! I add a sprinkling of pickled capers or minced apricots for touch of exotic contrast and voila! A Gourmet meal without the hassle!
Give it a try!
